Low Fat Rosemary Red Onion Parmesan Focaccia Recipes

RED ONION, GARLIC AND ROSEMARY FOCACCIA

Steps:

• Sift the flour, salt and sugar into a bowl.
• Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
• Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
• Turn the dough out and knead it for 10 minutes on a lightly floured surface.
• Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
• Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
• Make deep holes in the dough about 1 inch apart.
• Allow to rise for 20-30 minutes.
• Preheat the oven to 200C / 400F / GM6
• Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
• Spread over the surface of the bread, and cover with the chopped onion.
• Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
• Bake for 25 minutes, and then cool on a wire rack.

ROSEMARY AND RED ONION FOCACCIA

Steps:

• Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
• Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
• Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
• Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
• Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
• Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
• Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
• Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

SIMPLE POTATO AND ROSEMARY FOCACCIA

Steps:

• In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
• Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
• Preheat the oven to 180C/350F/Gas Mark 4.
• Lightly oil a large baking tray.
• Place the dough in the middle, and work it out to the edges to form a square or rectangle.
• Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
• Bake for 50 minutes, covering if the focaccia is getting too brown.

KITTENCAL'S PARMESAN FOCACCIA

Steps:

• In a small bowl combine 3/4 cup warm water with 1 teaspoon sugar, and dry yeast, mix to slightly combine; cover with a tea towel and let stand for 8-10 minutes or until foamy.
• Fit a heavy-duty stand mixer with kneader hook.
• In the stainless steel mixer bowl add in 4-1/2 cups flour, 3 teaspoons salt, 1 teaspoon sugar and 1/3 cup oil.
• After the yeast is proofed add it into the bowl with the remaining 1 cup warm water and start kneading (you might want to use the paddle attachment for this and then switch over to the kneader blade for kneading).
• Knead for about 8 minutes adding in more flour as needed to create a soft semi-sticky dough.
• Transfer the dough to a lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
• Gather up dough and knead lightly for about 15 seconds so dough will come together nicely.
• Place the dough into a well-oiled bowl (turning to coat in oil).
• Cover the bowl with a clean tea towel and let rise for about 50 minutes to 1 hour (depending on how warm your kitchen is, I rise my dough in a pre-warmed oven).
• Punch down and divide evenly in half.
• At this point you can place each piece of dough in an oiled bowl, cover and refrigerate to make later, or freeze, placing the dough in the refrigerator for about 30 minutes, or more will make it easier to shape into the pan.
• Very lightly spray two 13x9-inch baking pans and sprinkle each with about 2 tablespoons cornmeal or more, or line bottoms with parchment paper.
• Place a piece of dough in the pan, then with fingers, press out and the up sides slightly by about 1/2-inch (if the dough will not shape good, just let dough rest covered for about 5 minutes, the continue shaping) don't worry if the dough is uneven or tears a bit.
• Cover each pan with a towel and let the dough rise in a warm place for about 20-30 minutes, or until about doubled.
• Set oven to 400°F.
• Lightly brush each top of dough with oil (can use olive or regular oil), then sprinkle with Parmesan cheese, black pepper and Kosher salt or coarse salt.
• With lightly-oiled fingers make indentations (about 1/2-inch deep) and 1-inch apart all over the dough.
• Bake for about 20-22 minutes or until golden.
• Delicious!