FOCACCIA WITH SWEET ONION AND CAPER TOPPING
This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 2h
Yield 12 to 15 servings
Number Of Ingredients 8
Steps:
- Mix the focaccia dough as directed and set in a warm spot to rise.
- Meanwhile, prepare the onion filling. Heat the olive oil over medium heat in a large, heavy lidded skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Add a generous pinch of salt, the capers, thyme and garlic, and turn the heat to low. Cover and simmer gently, stirring often, for 30 to 40 minutes, until the onions have cooked down and are very soft and lightly colored but not browned. They should taste sweet. Season to taste with salt and pepper and remove from the heat.
- When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
- Dimple the dough with your fingertips and spread the onion mixture over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown and bits of the onion topping are browned. Let rest for at least 10 minutes before serving, or allow to cool completely.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 2 grams
CARAMELISED ONION FOCACCIA
Cut this onion focaccia into squares or tear and share - it's an ideal side dish for a barbecue alongside summer salads and can be made a day ahead
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
- Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
- Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
- Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
ONION FOCACCIA
Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Coat an 11-by-17-inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes.
- Meanwhile, in a large skillet, heat1 teaspoon oil over medium-high. Addonions and season with salt and pepper.Cook, stirring occasionally, until onionsare tender and golden brown in spots,12 minutes. Add vinegar and cook,stirring and scraping up browned bitswith a wooden spoon, 1 minute.
- Remove plastic from dough. Withyour fingertips, poke dimples all overdough, then top with cheese, brownedonions, and red-pepper flakes. Bakeuntil golden brown around edges, about30 minutes. Let cool on sheet 5 minutes.Cut into 20 pieces and serve warmor at room temperature.
Nutrition Facts : Calories 118 g, Fat 3 g, Fiber 1 g, Protein 4 g
SWEET ONION FOCACCIA
Make and share this Sweet Onion Focaccia recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 1h15m
Yield 1 loaf focaccia bread
Number Of Ingredients 7
Steps:
- On a lightly floured surface, stretch and roll pizza dough to a 12 in circle.
- Place on lightly greased pizza pan, or regular pie plate.
- Allow dough to rise in warm, draft free location 30 minutes.
- Meanwhile in medium frypan, heat oil over medium low heat, stir in onion.
- Cook, stirring frequently 15 minutes or until onions are softened and light golden brown.
- Stir in garlic and sugar and cook 5 minutes longer.
- Place onion mixture on top of dough, sprinkle with rosemary and salt, if using.
- Bake at 400F for 20 minutes or until dough is puffed and golden brown.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMELIZED ONION FOCACCIA
For a melt-in-your-mouth experience, top pizza crust with sweet cooked onions and your favorite cheese. The result is a focaccia-style snack that's fantastic. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 1h
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the onions, brown sugar, wine, salt and pepper in butter over medium-low heat for 30-40 minutes or until onions are caramelized, stirring frequently., On a greased baking sheet, roll out pizza crust into a 13-in. x 10-in. rectangle. Brush with oil. Top with onions and cheese. , Bake at 400° for 15-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 246mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET BLUEBERRY FOCACCIA
A rainy summer in Southern Ontario has had one bonus, an abundance of beautiful, plump berries. This is much better made with the big fat blueberries and not the tiny wild ones as they tend to scorch. It's a perfect mid afternoon snack and leftovers (if there are any!) make a quick and yummy breakfast.
Provided by Cook in the Creek
Categories Yeast Breads
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- combine flour, sugar, yeast and salt in a large bowl.
- Add water and olive oil and mix into a soft dough.
- Turn dough onto a floured surface and knead by hand for 8 minutes or until the dough is smooth. Alternately you can use a mixer with a dough hook to mix and knead the dough. Knead it on med speed for approx 5 minutes.
- Form dough into a ball, lightly oil and place in a bowl. Cover with plastic wrap and let rise in a warm spot for one hour or until doubled in size.
- Punch down the dough. Knead a few times and gently roll it out to an 8 by 11 inch rectangle (should be approx 3/4" thick).
- Carefully transfer the dough to a piece of baking parchment, cover and let rise for another 30 minutes.
- Heat oven to 425°F If you have a suitable size pizza stone, place it in the oven when you turn it on and allow the stone to get nice and hot (if you are using a regular metal baking sheet do not preheat it!).
- When dough has finished it's second rise, dimple the surface with you finger and cover the top with blueberries. Gently press them into good contact with the dough (some may still roll off in the oven). Lightly sprinkle the surface with powdered cinnamon and sugar.
- carefully transfer the parchment and dough onto the pizza stone in the oven (or a baking sheet) bake on the middle rack for 15 - 20 minutes. Bread is done when nicely golden in colour and has a firm springy feel in the middle.
- Cool on a rack for 5-10 minutes. If you like, brush or drizzle some melted butter on the warm bread and sprinkle with a bit more sugar.
- Slice. Serve. Enjoy!
Nutrition Facts : Calories 369.6, Fat 7.7, SaturatedFat 1.1, Sodium 42.7, Carbohydrate 68.3, Fiber 3.8, Sugar 17, Protein 7.5
ONION FOCACCIA
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
- In a large bowl stir together the remaining 3 tablespoons oil, the onions, the shallot, the scallions, the sage, and pepper to taste and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the Parmesan and the coarse salt and bake it in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
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- When ready to bake, preheat oven to 425°F and lightly grease a rimmed baking sheet. Set aside.
- In the bowl of a stand mixer (or a large bowl), mix together the yeast and warm water. Water should be lukewarm, not hot, or it will kill the yeast. Let sit until foamy and bubbly, about 5 minutes.
- Attach the dough hook, turn the mixer to low, and add 3 tablespoons of the olive oil, the salt, sugar, garlic powder, and the flour in 1 cup increments. Turn mixer to medium and keep running until you have a smooth and elastic dough, about 5 minutes. (If not using a stand mixer, simply stir the ingredients together in a large bowl and turn out onto a floured surface, kneading until smooth and elastic.)
- Lightly oil a large bowl and place the dough inside. Turn to coat with oil, cover with a damp cloth, and set in a warm place to rise for at least 30 minutes, and up to 90 minutes.
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