Rosemary And Red Onion Focaccia Recipes

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ROSEMARY AND RED ONION FOCACCIA RECIPE



Rosemary and Red Onion Focaccia Recipe image

A wonderfully delicious and easy Rosemary and Red Onion Focaccia recipe that will be eaten up fast!

Provided by The Wanderlust Kitchen

Categories     Breads

Time 2h10m

Number Of Ingredients 8

1 package active dry yeast
4 1/2 cups all-purpose flour
1/4 cup + 3 Tablespoons extra virgin olive oil for topping
2 teaspoons salt + 1 teaspoon coarse sea salt for topping
1 2/3 cups luke warm water
1 teaspoon garlic powder
2 Tablespoons fresh rosemary
1 quarter red onion (sliced thin)

Steps:

  • Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble.
  • Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
  • With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook, and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
  • Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size. Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
  • Once the dough has fully risen, gently dump it out onto a baking sheet that you've lined with parchment paper and shape it into a flat, rounded, loaf. Poke the heck out of it with your fingers to make the little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly. Top with rosemary and onions, then finish with coarse sea salt.
  • Bake for 30 minutes until golden brown. Let cool before cutting. Serve with olive oil and balsamic vinegar for dipping!

Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 45 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 638 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g

RED ONION & ROSEMARY FOCACCIA



Red onion & rosemary focaccia image

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

1batch white bread dough (see 'Goes well with' recipe below)
5 tbsp olive oil
2 large red onions , sliced
handful rosemary sprigs
1 tsp sea salt flakes

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

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!

ROSEMARY ONION FOCACCIA



Rosemary Onion Focaccia image

This recipe is gratifying to make by hand. The dough is easy to mix and knead and produces consistently delicious results.

Provided by Anna Olson

Categories     appetizer,bake,Bake With Anna Olson,bread,dinner,herbs,lunch,side,snack,vegetables

Number Of Ingredients 10

2 ½ cup warm water, just above body temperature (105 F)
2 ¼ tsp (1 pkg) instant dry yeast
2 tbsp olive oil
½ cup semolina flour, plus extra for sprinkling on pans
5-5 1/2 cups all-purpose flour
1 tbsp coarse sea salt
½ medium red onion, sliced
2 tbsp chopped fresh rosemary
3-4 Tbsp olive oil
coarse sea salt

Steps:

  • Mix the water, yeast, oil and semolina in a large mixing bowl and stir to blend. Add the flour once cup at a time, stirring well with a wooden spoon after each addition. Once the dough becomes too difficult to mix by hand, turn the dough out onto a lightly floured work surface and add the salt. Continue to knead until all the flour has been worked in (you may not need the final ½ cup of flour) and the dough develops and smooth and elastic consistency, about 10 minutes. Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and let it rise until doubled in size, about 90 minutes.
  • Turn the risen dough out onto a lightly floured surface again and divide it in half. Roll out each piece of dough into a rectangle 10-x-15-inches in size. Line 2 baking trays of this size (or a little larger) with parchment paper, and sprinkle each with a little semolina. Lift the rolled doughs onto each pan and cover the trays with a tea towel and let rise for 45 minutes.
  • Remove the tea towels, and use your fingertips to gently "dimple" the dough, cover and let rise another 45 minutes.
  • Preheat the oven to 400 F. Toss the red onion, rosemary and olive oil to coat. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil. Sprinkle with sea salt. Bake the focaccia for about 25 minutes until a rich golden brown colour. Carefully remove the focaccia from the trays to cool (to prevent the bottom of the bread from going soft) and cool to room temperature before slicing.
  • The focaccia will keep for a day, or can be frozen up to 2 months.

RED ONION, GRUYèRE & ROSEMARY FOUGASSE



Red onion, gruyère & rosemary fougasse image

This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia

Provided by Mary Cadogan

Categories     Side dish

Time 2h10m

Yield Makes 2, serves 3-4 (1 loaf)

Number Of Ingredients 10

1 red onion
1 tbsp olive oil , plus a little extra
100g gruyère
few rosemary sprigs
coarse sea salt
7g sachet easy-blend yeast or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Steps:

  • Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
  • Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
  • Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
  • Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
  • When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
  • Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the gruyère into small cubes. Chop half the rosemary.
  • Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.
  • Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.
  • Repeat with the other piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.

Nutrition Facts : Calories 322 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.96 milligram of sodium

RED ONION, GARLIC AND ROSEMARY FOCACCIA



Red Onion, Garlic and Rosemary Focaccia image

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

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

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 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.

RED ONION FOCACCIA



Red Onion Focaccia image

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

2 small red onions, sliced and separated into rings
3 tablespoons olive oil, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

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.

EASY ROSEMARY FOCACCIA



Easy Rosemary Focaccia image

This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
2 ½ teaspoons active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
¼ teaspoon salt, or more to taste
2 tablespoons olive oil, divided
3 sprigs fresh rosemary, leaves stripped

Steps:

  • Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
  • Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
  • Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
  • Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
  • Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g

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.

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Strip the rosemary leaves and coarsely chop them. Combine the rosemary, onions and olive oil in a bowl and toss together. Heat the oven to 400°F. Lightly oil a half-sheet pan, then scrape the dough onto the pan. With lightly oiled fingers, stretch and pull the dough to fill the pan.
From onions-usa.org


ROSEMARY, ONION AND PARMESAN FOCACCIA BREAD RECIPE
Sprinkle dough round with rosemary, salt to taste and parmesan cheese to taste. Drizzle with the remaining 1 tsp of olive oil and let rest for 20 minutes. 8. Right before baking, pour 1 cup hot tap water into the broiler tray and place the dough in the oven. Bake about 25 minutes or until bread is golden brown (careful to make sure the onions ...
From tablespoon.com


RECIPE: RED ONION, ROSEMARY AND GARLIC FOCACCIA - REDBRICK
2020-06-13 Pre-heat the oven to 180 celsius. Toss your sliced onion in a glug of olive oil, salt and pepper, before roast for 15-20 minutes until they look caramelised and taste sweet. Meanwhile, combine the dry ingredients in a bowl, and slowly pour the water in whilst mixing together, until a rough dough forms. Turn the dough out onto a floured work ...
From redbrick.me


FOCACCIA RECIPE (ROSEMARY GARLIC BREAD) - FUN FOOD FROLIC
2020-12-17 Press your finger to make rows of dimples in the dough (about a finger distance apart) and then add one tomato and some rosemary to each dimple. Drizzle olive oil over it and some crushed garlic. Leave the dough in a warm place to rise again for 30 minutes. Bake the Focaccia Bread: The best part!
From funfoodfrolic.com


RED ONION AND ROSEMARY FOCACCIA - BAKING HEAVEN
Method: In a large mixing bowl combine the flour, salt, yeast, olive oil and about 300ml of the water. Stir this all together with either a wooden spoon or your hands until it comes together to form a dough. Knead this dough for 5 minutes in the bowl, slowly adding the rest of the water. By hand, stretch the dough in the bowl.
From foodheavenmag.com


RED ONION & ROSEMARY FOCACCIA - COOKING FANTASTIC
Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough every 2.5cm (1 in). Sprinkle with the rosemary, onion and cheese. Let rise until doubled, 20 to 25 minutes. . Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the tray, and cool on a wire rack ...
From cookingfantastic.co.uk


FOCACCIA WITH ROSEMARY AND CARAMELIZED RED ONIONS
2011-03-17 Let rise covered for another 20 minutes. Preheat the oven to 400. In a small bowl combine the oil, red pepper flakes, salt, black pepper, and rosemary. Brush on top of the dough. Bake for 7 minutes. Spread the onions on top and rotate the pan. Bake for another 8 to 10 minutes or until golden brown.
From kruleinthekitchen.wordpress.com


ROSEMARY, RED ONION & PARMESAN FOCACCIA FOR REMOSKA TRIA
Remove the lid from the Remoska and make 12 depressions in the dough with your finger. Put the tomatoes and olives into these holes, then scatter the surface with red onion, rosemary and Parmesan cheese. Drizzle a little olive oil over the surface. Replace the lid and switch it on. Bake for 30 minutes, until the surface is golden brown.
From blog.lakeland.co.uk


RED ONION & ROSEMARY FOCACCIA RECIPE - FOOD NEWS
Preheat the oven to 400°F. Toss the red onion, rosemary and olive oil to coat. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil. Sprinkle with sea salt. Bake the focaccia for about 25 minutes until a rich golden brown colour.
From foodnewsnews.com


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