Schiacciata With Caramelized Onions Food

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SCHIACCIATA



Schiacciata image

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup lukewarm water
1 package instant dry yeast
2 cups bread flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 cup cherry tomatoes
2 teaspoons sea salt
4 sprigs fresh rosemary, leaves removed

Steps:

  • Preheat the oven to 400 degrees F.
  • Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it's ready.
  • Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter.
  • Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour.
  • Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.
  • Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.

SCHIACCIATA SANDWICHES



Schiacciata Sandwiches image

In Italy, pizza dough can be found at almost every grocery store. If you have a favorite bakery where you go to buy your bread, they might also give you some, if you know them. The recipe that I have is one I have been using since I started making pizzas with my father. One of his dear friends who was a famous pizza maker in Florence passed the recipe on to us, and now I share it with you. It's simple and works great, but don't forget to check your local stores because you don't really need to go the extra length to make your own dough. If you want to make your own dough, you can always freeze it for later. The idea of these sandwiches is to keep the filling simple, to one or two ingredients, and to make them count getting the very best you can find.

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 17

4 cups bread flour
1/2 cup lukewarm water (105 to 115 degrees F)
One .25-ounce package dry active yeast (2 1/4 teaspoons)
1 1/2 teaspoons salt
3/4 cup cold water
1/4 cup olive oil, plus more for bowl
Semolina flour, for dusting
Extra-virgin olive oil, for drizzling
Sea salt
8 ounces bresaola
8 ounces mortadella
4 ounces baby arugula, cleaned
4 ounces semi-aged Pecorino Toscano
4 ounces aged Pecorino Toscano
1 package Stracchino cheese
Assorted jams and honey, such as apricot jam or local honey, for serving
Assorted fruit, such as pears, figs or whatever tree fruit is in season

Steps:

  • For the bread: Preheat the oven, pizza oven or grill to 550 degrees F. Add 1/2 cup of the bread flour, the lukewarm water and the yeast to a stand mixer fitted with the paddle attachment. Mix well and let sit until bubbly, about 30 minutes.
  • Whisk together the remaining 3 1/2 cups bread flour and the salt in another bowl so it will be evenly distributed.
  • Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and the olive oil. Fit the mixer with a dough hook and begin mixing, adding the flour mixture in increments. Mix the dough until the dough starts creeping up the dough hook and comes away from the sides of the bowl, about 5 minutes.
  • Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch the dough down, and let rise for another hour.
  • Divide the dough into 4 equal disks. Lightly flour a work surface with semolina flour. Stretch each disk out to a 10-inch round using your fingers or heels of your hands (and a rolling pin, if you prefer).
  • Flatten the disks of dough into rounds about 1/2-inch thick and press with fingers to make holes. Drizzle with extra virgin olive oil and sprinkle with sea salt.
  • If using a pizza oven, bake until the bread has browned and is starting to char slightly on the edge, about 10 minutes.
  • If using a grill, lay the dough oiled-side up and grill until char marks appear on the bottom. Flip and cook for another 2 minutes on the second side.
  • If using a regular oven, turn a baking sheet upside-down on the center rack of the oven. Slide the schiacciata onto the baking sheet. Bake until browned on the edges, 10 to 15 minutes. (Ovens vary, so times will be different. Use the visual clues to help you know when it's done.)
  • Set the breads aside to cool.
  • For assembly: Slice the schiacciata in half horizontally to make sandwich halves. Cut into quarters and fill with assorted fillings as desired. Serve immediately.

MINI CARAMELIZED ONION FOCACCIA



Mini Caramelized Onion Focaccia image

Provided by Dave Lieberman

Time 2h5m

Yield 12 mini focaccias

Number Of Ingredients 15

3/4 cup warm water (105 to 115 degrees F)
1 package active dry yeast
1/2 teaspoon superfine or regular granulated sugar
2 tablespoons butter, melted in microwave for 1 minute
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1/3 cup extra-virgin olive oil
3 large red onions, peeled and sliced about 1/2-inch thick
Kosher salt
1 tablespoon sherry vinegar
1 tablespoon honey
Cornmeal, for dusting baking sheets
1/4 cup extra-virgin olive oil, for brushing
About 20 sprigs fresh thyme, leaves picked
4 ounces firm plain goat cheese, roughly crumbled, refrigerated until ready to use

Steps:

  • For dough:
  • Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
  • Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet.
  • Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.)
  • For caramelized onions:
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt. Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt.
  • Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450 degrees F.
  • Sprinkle 2 baking sheets lightly with cornmeal. Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil. Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes. Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately.

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