ROSEMARY RED ONION FOCACCIA | LODGE CAST IRON
The tasty blend of red onion and rosemary in this recipe pair nicely with an olive oil and parmesan dipping sauce.
Provided by Lodge Cast Iron
Categories Baking Recipes
Yield 10 - 12
Number Of Ingredients 13
Steps:
- Mix starter ingredients together. Cover and let sit out overnight, 8 hours.
- Mix the starter with the dough ingredients in the bowl of a stand mixer. Once combined, knead for 5 minutes. Cover the dough and let rise for one hour.
- Spray the baking pan with oil and add 2 tablespoons olive oil. With your fingers, press the dough into the pan stretching it to the corners. Cover for 1 hour.
- Preheat the oven to 425 degrees F. Mix the topping ingredients, except the salt.
- Drizzle the top of the dough with 2 tablespoons of olive oil.
- Spread the toppings on the dough pressing the rings lightly onto the bread. Sprinkle with salt.
- Bake for 20 minutes.
RED ONION & ROSEMARY FOCACCIA
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Provided by Barney Desmazery
Time 2h
Yield 8 squares
Number Of Ingredients 5
Steps:
- Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
- When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.
Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium
ONION FOCACCIA
The versatility of this bread and ease of preparation, makes it very popular in my household. It also saves me money by not buying the expensive focaccia from the bakery!-Jennifer Meacham, Portland, Oregon
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 wedges).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RED ONION FOCACCIA
Sauteing the onions in oil before using them to top this quick focaccia gives them a more mellow flavor with just a hint of crispiness.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onions in 1 tablespoon oil for 4 minutes; set aside. , On a greased baking sheet, roll out pizza crust into a 12x8-in. rectangle. Brush with remaining oil. Sprinkle with the cheeses, rosemary and garlic powder. Top with onions. , Bake at 425° for 14-16 minutes or until lightly browned.
Nutrition Facts : Calories 213 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 382mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
RED ONION, GARLIC AND ROSEMARY FOCACCIA
A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore
Provided by Boo L
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9
ROSEMARY AND RED ONION FOCACCIA
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
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!
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
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