Onion And Rosemary Focaccia No Knead Recipes

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ONION AND ROSEMARY FOCACCIA (NO-KNEAD)



Onion and Rosemary Focaccia (No-Knead) image

NOTE: The following are the baking instruction to be used to make focaccia with Recipe #387518. The ultimate Tuscan hor d'oeuvre or serve with soup, salad or pasta. The key to sucess is to go light on the onions; If you completely cover the surface with onions the focaccia will not brown properly.

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 1 1-pound loaf

Number Of Ingredients 7

16 ounces refrigerated bread dough (see Recicpe #387518)
1 small sweet onion, sliced thinly
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
1 teaspoon garlic, minced
1/4 teaspoon dried rosemary leaves (or 1 1/2 teaspoons fresh)
coarse salt & fresh ground pepper
olive oil or parchment paper, for pan

Steps:

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
  • Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
  • Preheat the oven to 425 degrees.
  • Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
  • Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
  • Place dough on the prepared cookie sheet.
  • Saute the onions in 2 tablespoons olive oil until soft, but not browned.
  • Mix in minced garlic.
  • Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
  • Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
  • Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
  • Set dough aside for 20 minutes to rest.
  • Place the focaccia on the center rack of the oven.
  • Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
  • Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
  • Cut into wedges and serve warm.

ROSEMARY ONION FOCACCIA



Rosemary Onion Focaccia image

From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 9

1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons honey
1/2 cup chopped onion
3 tablespoons olive oil, divided
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons minced fresh rosemary, divided
3 to 4 cups all-purpose flour
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY AND RED ONION FOCACCIA



Rosemary and Red Onion Focaccia image

Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.

Provided by spicyperspective

Categories     Yeast Breads

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup lukewarm water
2 teaspoons dry active yeast (1 packet)
1 teaspoon honey
1 1/2 cups cold water
zest of one lemon
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 tablespoons chopped fresh rosemary
3 tablespoons chopped red onions
4 cups all-purpose flour
salt and pepper

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!

OLIVE, ROSEMARY, AND ONION FOCACCIA



Olive, Rosemary, and Onion Focaccia image

Categories     Bread     Olive     Onion     Side     Bake     Rosemary     Gourmet

Number Of Ingredients 9

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1 teaspoon sugar
4 1/2 to 5 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Niçoise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1 1/2 teaspoons coarse salt, or to taste

Steps:

  • In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
  • Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

NO-KNEAD GRAPE & ROSEMARY FOCACCIA



No-knead grape & rosemary focaccia image

With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles - great served warm with soft goat's cheese

Provided by Cassie Best

Categories     Side dish, Snack, Starter

Time 1h10m

Number Of Ingredients 7

400g strong white bread flour
1 tsp fast-action dried yeast
4 tbsp olive oil , plus extra for greasing
1 tbsp flaky sea salt
200g red grapes
10 rosemary sprigs, roughly chopped
goat's cheese , to serve (optional)

Steps:

  • Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
  • Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
  • When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
  • Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium

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Top Asked Questions

How to make no knead rosemary focaccia?
There's no need to stress when it comes to baking this classic, flavourful No Knead Rosemary Focaccia bread. It's easy to make and will melt in your mouth! Combine flour, yeast, salt and rosemary in large bowl. Add water and mix with hands or spoon until combined. Cover bowl with plastic wrap and let proof for 8-24 hours.
How do you cook focaccia with Rosemary and garlic?
Remove from heat and stir in the rosemary. Poke the focaccia all over with your fingers. Be sure your fingers reach all the way to the bottom of the pan without deflating the dough. Drizzle about 1 Tbsp. of rosemary-garlic-olive oil and sprinkle with sea salt.
What is in no knead focaccia?
No Knead Focaccia is super easy to make and has a very simple ingredient list - flour, yeast, salt, oil, and water. That's it. The fridge rise really helps to develop flavour, although you can very easily make this on the same day that you want to eat it too.
How do you make the perfect focaccia?
Toss red onion and rosemary with olive oil to coat. Preheat oven to 400F and sprinkle onion evenly over the dough. Sprinkle with sea salt. I also added some more olive oil to the top. Bake focaccia for 25 minutes, until golden in colour. This is a beautiful focaccia!

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