RUSTIC SOURDOUGH FOCACCIA WITH CARAMELIZED ONIONS
Adapted from Lora Brody: Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine. Lora Brody says: This focaccia makes wonderful sandwiches. My favorite is smoked turkey, Stilton cheese, watercress, and scallions. Don't forget the beer - this one will make you thirsty. Leftover focaccia is perfect for making croutons. Cut the bread into 1" cubes and saute in garlic oil until brown and crisp. Drain on paper towels. I've found that this bread is a sad reminder of its former glory just one day after making it; though, many have heated up and enjoyed leftovers in the days that follow. We usually serve this bread with this Black Olive Spread: http://www.food.com/recipe/black-olive-paste-72912
Provided by StevenHB
Categories Yeast Breads
Time P1DT25m
Yield 12-24 serving(s)
Number Of Ingredients 8
Steps:
- To Make the dough:.
- Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
- Add more water if necessary to for a very wet dough that barely holds its shape and does not leave the bottom of the pan. (I've never had to do this).
- At the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours (Note: the recipe as originally written said here to sprinkle a tablespoon of flour over the dough before covering and refrigerating. That might be required if the dough were likely to rise and touch the plastic wrap, but I've never had that happen after making this recipe many, many times [Unless making multiple recipes, I always refrigerate in the bread machine bucket]. If you transfer the dough to a not-so-large bowl and are concerned about it, by all means, sprinkle away).
- If you don't have a bread machine and want to use a stand mixer:.
- - Put all the ingredients, starting with the starter, in the bowl of a stand mixer.
- - Mix on low, starting with the paddle attachment for 20 minutes. Feel free to switch to a dough hook when you feel it's appropriate.
- - Allow to rise for 90 minutes.
- - Mix for one minute and then proceed as directed above.
- To Finish the Focaccia:.
- Pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.
- Cover the dough with aluminum foil and refrigerate for 4 hours.
- Then remove from the fridge and, leaving the dough covered, allow to rise at room temperature for 2 hours.
- Meanwhile, caramelize the onions (using 1-2 medium onions) with 2 tablespoons olive oil.
- Preheat the oven to 475°F.
- After the two-hour rise at room temperature, spread the onions over the dough.
- Sprinkle the remaining olive oil and the salt over the dough.
- Bake 20-25 minutes until the top is crusty and a rich golden brown color.
- Eat hot, warm, or at room temperature.
Nutrition Facts : Calories 159.6, Fat 4.8, SaturatedFat 0.7, Sodium 486.7, Carbohydrate 25.2, Fiber 1.1, Sugar 0.7, Protein 3.5
MINI CARAMELIZED ONION FOCACCIA
Provided by Dave Lieberman
Time 2h5m
Yield 12 mini focaccias
Number Of Ingredients 15
Steps:
- For dough:
- Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
- Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet.
- Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.)
- For caramelized onions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt. Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt.
- Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450 degrees F.
- Sprinkle 2 baking sheets lightly with cornmeal. Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil. Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes. Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately.
CARAMELISED ONION FOCACCIA
Cut this onion focaccia into squares or tear and share - it's an ideal side dish for a barbecue alongside summer salads and can be made a day ahead
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
- Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
- Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
- Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
CARAMELIZED-ONION FOCACCIA
Love caramelized onions? Then this is the focaccia for you! Topped with mozzarella, caramelized onions and Parmesan cheese, it's an Italian-inspired delight.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 5 g, TransFat 0 g
CARAMELIZED ONION FOCACCIA
For a melt-in-your-mouth experience, top pizza crust with sweet cooked onions and your favorite cheese. The result is a focaccia-style snack that's fantastic. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 1h
Yield 15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 246mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
SOURDOUGH FOCACCIA (YEAST VERSION TOO)
Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. The olive oil goodness and variety of topping options make it infinitely interesting. This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development.
Provided by Melissa Johnson
Categories Recipes
Time 1h5m
Number Of Ingredients 17
Steps:
- Mixing and Bulk Fermentation
- Add all of the ingredients in the bowl of a stand mixer and mix on low speed for about 2 minutes with the paddle attachment, and medium speed for another 8 minutes with the dough hook, scraping down the sides of the bowl with a spatula a few times. If you don't have a stand mixer, you can mix by hand for about 15 minutes, letting your arm and the dough rest between short bouts of effort.
- Move the dough to a lightly oiled bowl and cover. Mark this as the beginning of your bulk fermentation.
- After a 30 minute rest, stretch and fold, or coil fold, the dough four times (every 20-40 minutes) over the next 2-3 hours. Wet your hands before handling the dough, and cover the dough afterward.
- Leave the dough to continue bulk fermenting for 3-6 more hours until it has almost doubled and is bubbly. The yeast version of this recipe bulk fermented for a little over 5 hours total, about the same as the sourdough version.
- Final Proof and Topping
- Prep a parchment lined baking pan with about 2 Tbsp of olive oil (parchment is optional if the pan is non-stick). Make sure to go up the sides of the parchment/pan.
- Gently scrape the dough onto the parchment. With oily fingers pull and press the dough outward to the edges of the pan, dimpling it with oily fingertips.
- Cover the pan with plastic wrap or put it inside two clean plastic grocery bags. I use binder clips to keep the bags from touching and sticking to the dough (see gallery).
- Let proof 1-2 hours at room temperature (or overnight in the refrigerator, plus another 2-4 hours to warm up in the morning). The dough should look thicker and have some bubbles when the final proof is over.
- Baking
- Preheat your oven to 450F for 20 minutes with an inverted baking sheet (or 30 minutes with a pizza stone) one shelf up from the bottom shelf.
- Drizzle oil on the top of the dough (thumb over spout of oil bottle or using spoonfuls), dimple it again if you'd like, add toppings and finally sprinkle it with coarse salt.
- Put the focaccia pan in the oven on top of the hot baking sheet. Bake 15 minutes, then rotate the pan and bake an additional 10-15 minutes. (The bake time is the same for 9x13 and 13x18 pans.)
- The internal temperature of the focaccia should be at least 200F.
- Remove the focaccia from the pan and parchment, and let cool on a rack for about 20 minutes before serving. Leftovers can be wrapped in the parchment you baked it in.
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- In a small bowl, add the water, yeast and 1 tsp of the sugar, allow it to sit for a few minutes to activate the yeast.
- In the bowl of a standing mixer, add the flour, salt, remaining sugar and oil. Turn it on to mix it just for a second. Add the water and yeast mixture and mix it on low speed until it's mostly combined.
- When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes.
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