Onion Cheese And Almond Focaccia Recipes

ONION, CHEESE AND ALMOND FOCACCIA

Steps:

• Heat oven to 375°F. Place pizza crust on ungreased cookie sheet. Spread with mustard.
• In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter, stirring occasionally, until tender.
• Spoon onions evenly onto pizza crust. Sprinkle with cheese and almonds. Bake 15 to 20 minutes or until cheese is melted. Cut into wedges.

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.

FOCACCIA WITH CHEESE AND ONION TOPPING

Steps:

• Place the ingredients into your ABM in the order specified for your machine. Set it on the dough cycle.
• When the dough cycle has beeped, LEAVE the dough in the machine for another 30 minutes. It will continue to rise again.
• Preheat your oven to 190°C Grease a 9 1/2 x 13 1/2 x 1/2 inch pan with some cooking spray or a little olive oil.
• Tip out your dough onto a lightly floured work area and roll into a rectangle to fit baking pan. You will hear all the air bubbles popping as you roll.
• Once the air bubbles are gone, place in pan, patting it into the corners.
• Leave to rise for 15-20 minutes. While dough is rising prepare topping.
• Melt butter in a large skillet and sauté the onion rings on medium heat until golden and caramelized, about 6-8 minutes. Set aside to cool slightly. Have your ham cubed and cheese grated and set aside. Now back to the dough.
• Make indentations with forefinger approximately 1 inch apart all over dough.
• Place caramelized onions evenly over dough. Scatter the ham over, and then sprinkle the cheese on top. Sprinkle with Italian seasoning and coarsely ground black pepper.
• Bake at 190 degrees C for 15-18 minutes.

CHEESY ONION FOCACCIA

Steps:

• Place the first six ingredients in a bread machine pan in the 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 the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. , Meanwhile, saute onions in butter in a large skillet until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add garlic and Italian seasoning; cook 1 minute longer., Make deep indentations 1 in. apart in dough, using the end of a wooden spoon handle. Top with onions and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

CARAMELIZED-ONION FOCACCIA

Steps:

• Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
• Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
• Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.

CHERRY-ALMOND FOCACCIA

Steps:

• Punch down dough. Coat a large rimmed baking sheet (about 16x12") with 1 tablespoon oil. Press dough evenly into pan, leaving a 1 1/2" border. Loosely cover with plastic wrap or a kitchen towel; let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
• Meanwhile, bring cherry syrup and granulated sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer, stirring occasionally, until mixture is reduced to 1/3 cup, 8-10 minutes. Transfer to a small bowl; let cool completely.
• Arrange a rack in middle of oven and preheat to 400°F. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 tablespoons oil. Scatter cherries over, pressing them gently into dough. Drizzle reduced syrup over, allowing it to pool into nooks and crannies. Sprinkle almonds over, then raw sugar. Let rise until dough is doubled in size, 15-20 minutes.
• Bake until focaccia is golden brown, 20-23 minutes. Let cool in pan on a wire rack for at least 15 minutes. Serve warm or at room temperature.

CARAMELIZED ONION FOCACCIA

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.

FOCACCIA WITH CHèRE AND GREEN ONIONS

Steps:

• Place 1 cup warm water in bowl of heavy-duty mixer. Sprinkle yeast over. Stir to dissolve yeast. Let stand 10 minutes. Mix in 1 cup flour. Cover bowl with plastic wrap. Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.
• Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge. Using paddle attachment, beat on lowest speed until blended. Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky). Cover bowl with plastic wrap and towel. let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Brush 2 heavy large baking sheets with oil. Transfer dough to lightly floured surface. Sprinkle with just enough flour to keep dough from sticking. Divide dough into 8 equal pieces. Shape each piece into ball; flatten each ball into disk. Transfer disks to prepared baking sheets. Let rise 30 minutes.
• Preheat oven to 425°F. With lightly floured fingers, press dough disks all over, dimpling surface. Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally. Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt. Let rise 15 minutes.
• Bake breads until golden, about 30 minutes. Transfer breads to racks. Brush each bread with 2 teaspoons olive oil. Serve focaccia warm.

FOCACCIA WITH CARAMELIZED ONIONS, PEAR AND BLUE CHEESE

Steps:

• In a large bowl, combine the water, yeast, and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
• Meanwhile, in a skillet, heat one tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, for 10 minutes.
• Preheat the oven to 450 degrees. Oil a 9x13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
• Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.