Leek And Onion Focaccia Recipes

ONION-AND-LEEK FOCACCIA

Steps:

• Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
• In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
• Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
• Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
• Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
• Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
• Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
• Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
• Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
• Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.

ONION FOCACCIA

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, broth, 1/4 cup butter and dried minced onion to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Meanwhile, in a large skillet, saute the red onion, garlic and pepper in remaining butter until onion is tender. Shape dough into a 12-in. circle; place on a greased baking sheet. Brush with oil. Top with onion mixture, pressing down lightly. , Bake at 375° for 30-35 minutes or until golden brown. Cut into wedges; serve warm.

LEEK AND ONION FOCACCIA

Steps:

• Allow pizza dough to rise, then press into a greased 15X10 jelly roll pan.
• Allow to rise again until doubled in size; about 30 minutes.
• Make 1/4 inch indentations with fingers to "dimple" the dough.
• Combine leeks, onions, mushrooms and sage; toss with oil and spread over dough.
• Sprinkle with salt, pepper and Parmesan.
• Bake at 425 for 20-25 minutes, or until golden.

LEEK AND ONION TARTLETS

Steps:

• Place a rack in the middle of the oven; preheat oven to 350°.
• In a large skillet over med-low heat, melt the butter.
• Add the leeks and onion and stir constantly.
• Cook until soft, 8-10 minutes.
• Remove from the heat and set aside to cool.
• In a small bowl, whisk the egg, cream, salt, pepper, and nutmeg together.
• Stir the cooled onion mixture into the egg mixture.
• Divide among the tartlet shells.
• Place the tarts on a baking sheet and bake until the custard sets, about 10-15 minutes.
• Serve the tartlets warm or at room temperature.
• **May add crab--1/4 cup picked over lump crabmeat, coarsely chopped; add a scant 1/4 teaspoon crabmeat to each phyllo shell before you spoon in the custard mixture; bake as directed; top with creme fraiche and a touch of caviar, if you like.

ONION FOCACCIA

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.

POTATO AND LEEK FOCACCIA

Steps:

• Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
• Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
• When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
• Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
• When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
• Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
• Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.

ONION-TOMATO FOCACCIA

Steps:

• To make the dough, dissolve the yeast in 1/4 cup warm water and let it sit for several minutes, until it begins to bubble. Put the flour and salt in the food-processor bowl.
• Stir together the active yeast and 2 cups lukewarm water in a spouted measuring cup. With the processor running continuously, blend the flour and salt briefly, then pour in all the liquid through the feed tube and process for about 30 seconds. A soft, moist dough should gather on the blade, with some sticking to the sides of the bowl. If it's very sticky and hasn't come off the sides at all, incorporate more flour, a tablespoon or two at a time, to stiffen the dough and bring it together. If the dough is dry, process in more water in small amounts.
• Turn out the dough onto a lightly floured surface, scraping the bowl and blade clean. Knead by hand for a minute, using as little flour as possible, until the dough forms a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
• While the dough is rising, toss together the sliced onion, cherry-tomato halves, 4 tablespoons of the olive oil, and 1/2 teaspoon salt in a small bowl, and let them marinate.
• Coat the baking dish or pan, bottom and sides, with 2 tablespoons or more olive oil. Deflate the risen dough, and lay it in the pan. Gently press and stretch it into an evenly flat round that fills the pan. If the dough is resistant, let it relax for a few minutes.
• Lift the marinated onion and tomatoes out of the bowl with a slotted spoon, draining off the juices. Scatter the vegetables all over the focaccia, and lightly press in with your fingertips, creating dimples in the soft dough. Finally, drizzle the marinating oil over the top.
• Let the focaccia rise, uncovered, for about 20 minutes. Set a baking stone, if you have one, on a center oven rack and heat to 425˚. Just before baking, gently dimple the dough again with your fingertips, and sprinkle another 1/2 teaspoon coarse salt all over.
• Bake the focaccia for about 20 minutes, rotate the pan back to front for even cooking, and bake another 10 to 15 minutes, or even longer, until the bread is golden brown and the onion and tomatoes are nicely caramelized.
• Remove the pan and top with remaining olive oil and crumbled oregano. Let the focaccia cool for at least 15 minutes before slicing. Serve it warm or at room temperature.

GARLIC ONION FOCACCIA

Steps:

• In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

ONION TART WITH LEEKS, CAPERS AND ANCHOVY

Steps:

• Heat oven to 375 degrees.
• Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
• Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
• Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
• Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
• Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.