Sundried Tomatoes Focaccia With Caramelised Onions And Herbs Recipe 395

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SUNDRIED TOMATOES FOCACCIA WITH CARAMELISED ONIONS AND HERBS RECIPE - (3.9/5)



Sundried Tomatoes Focaccia with Caramelised Onions and Herbs Recipe - (3.9/5) image

Provided by cookism

Number Of Ingredients 17

For Caramelised Onions:
425 g of Bread Flour + Extra for Dusting
1 tbsp of Dry Active Yeast
2 tsp of Salt + Extra for Topping
1 tbsp of Sugar
7 Sprigs of Rosemary
2 Sprigs of Oregano
4 Sprigs of Thyme
70 g of Sundried Tomatoes
A Pinch of Black Pepper
Lukewarm water (60ml + 240ml)
60 ml of Olive Oil + Extra for Topping
2 Large Yellow Onions (Chopped into Thin Slices)
1 tsp of Sugar
Pinch of Salt and Black Pepper
A Splash of Dry White Wine
Olive Oil

Steps:

  • 1. Gather and finely chop the leaves for 4 sprigs of rosemary, 2 sprigs of oregano and 4 sprigs of thyme. Next, chop 30g of sundried tomatoes into fine bits. 2. Sprinkle yeast over 60ml of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes till mixture turns frothy. 3. In the meantime, add flour, salt and sugar into a large mixing bowl. Mix well. Use your hands to make a well in the centre. Add 60ml of olive oil, yeast mixture, a generous pinch of black pepper and chopped sundried tomatoes and herbs into the well. Followed by pouring in 240ml of lukewarm water into the well. Gradually stir in the flour to form a dough. Dough should be sticky and soft. 4. Flour your hands and sprinkle your work surface with flour. Knead the dough for about 7 to 10 minutes. The dough should be smooth and elastic. You could test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in an oiled bowl. Cover with a damp tea towel and leave to rise for 1 hour till it has doubled in size. 5. While waiting for the dough to rise, heat the pan and drizzle a little olive oil. Add in onions and cook till soft and transparent. Season with sugar, salt and black pepper. Stir well. Cook till onions turn brown. Deglaze with a splash of white wine. Transfer onions into a bowl and leave them to cool. 6. When the dough has doubled in size, knock out the air by punching the dough once. Cover with a tea towel and let it rest for 5 minutes. Transfer the dough to a tin. Flatten the dough with your fingers to fill the tin evenly. 6. Preheat oven to 200C. Poke the dough with your fingers to make dimples. Distribute the rest of the rosemary leaves on top. Cover it with a damp tea towel and leave it to rise. Takes about 30 to 35 minutes. 7. Sprinkle dough with salt and black pepper. Scatter caramelised onions, drizzle olive oil on top and bake for 25 to 30 minutes. Halfway through baking, top focaccia with sliced sundried tomatoes. Leave it to cool for 10 minutes before serving!

CARAMELIZED ONION-TOMATO FOCACCIA



Caramelized Onion-Tomato Focaccia image

Fontina cheese, arugula and juicy organic tomatoes dress up focaccia bread in this tasty appetizer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 16

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon butter
1 large onion, cut in half, thinly sliced
1 focaccia bread (10 to 12 inch)
1 cup shredded fontina cheese (4 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1/2 cup chopped arugula

Steps:

  • Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
  • On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
  • Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

SUN-DRIED TOMATO AND HERB FOCACCIA



Sun-Dried Tomato and Herb Focaccia image

Prepare a 'home-baked' bread in minutes using prepared pizza dough. I use rosemary, thyme, basil, oregano, for variety.

Provided by Elly in Canada

Categories     Yeast Breads

Time 40m

Yield 8 pieces, 4-8 serving(s)

Number Of Ingredients 5

1 lb pizza dough, ready to use
1/4 cup sun-dried tomato packed in oil, drained and chopped
2 teaspoons oil, from sun-dried tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon dried rosemary

Steps:

  • Pat dough evenly into greased 9-inch square metal cake pan.
  • Cover and let rise for 30 minutes.
  • With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
  • Press tomatoes into dough.
  • Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
  • Remove from pan; let cool slightly on rack.
  • To serve: cut into 4 strips; cut each in half.
  • (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
  • Prep time does not include 30 minutes it takes to rise.

Nutrition Facts : Calories 34.8, Fat 3.2, SaturatedFat 0.4, Sodium 163.7, Carbohydrate 1.6, Fiber 0.4, Protein 0.3

SUN-DRIED TOMATO FOCACCIA



Sun-Dried Tomato Focaccia image

This bread looks inviting and doesn't disappoint when you take a bite. The sun-dried tomatoes and red onions give it an extra-special appearance, fit for any celebratory meal. -Kathy Katz, Ocala, Florida

Provided by Taste of Home

Time 2h

Yield 2 loaves (8 servings each).

Number Of Ingredients 18

1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1-1/4 cups warm V8 juice (70° to 80°)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 cups whole wheat flour
1-1/2 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
2 tablespoons slivered sun-dried tomatoes (not packed in oil)
1/4 cup boiling water
12 thin slices red onion, halved
1 tablespoon olive oil

Steps:

  • In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. , In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels. , When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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