SUNDRIED TOMATOES FOCACCIA WITH CARAMELISED ONIONS AND HERBS RECIPE - (3.9/5)
Provided by cookism
Number Of Ingredients 17
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
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
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
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
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
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
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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