Sweet Onion Focaccia Recipes

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FOCACCIA WITH SWEET ONION AND CAPER TOPPING



Focaccia With Sweet Onion and Caper Topping image

This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 2h

Yield 12 to 15 servings

Number Of Ingredients 8

1 recipe Whole-Wheat Focaccia
2 tablespoons extra virgin olive oil
2 large spring onions or white onions (1 1/2 pounds)
Salt to taste
2 tablespoons capers, rinsed and coarsely chopped
2 teaspoons fresh thyme leaves
2 garlic cloves, minced (optional)
Freshly ground pepper

Steps:

  • Mix the focaccia dough as directed and set in a warm spot to rise.
  • Meanwhile, prepare the onion filling. Heat the olive oil over medium heat in a large, heavy lidded skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Add a generous pinch of salt, the capers, thyme and garlic, and turn the heat to low. Cover and simmer gently, stirring often, for 30 to 40 minutes, until the onions have cooked down and are very soft and lightly colored but not browned. They should taste sweet. Season to taste with salt and pepper and remove from the heat.
  • When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
  • Dimple the dough with your fingertips and spread the onion mixture over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown and bits of the onion topping are browned. Let rest for at least 10 minutes before serving, or allow to cool completely.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 2 grams

SWEET ONION FOCACCIA



Sweet Onion Focaccia image

Make and share this Sweet Onion Focaccia recipe from Food.com.

Provided by Derf2440

Categories     Breads

Time 1h15m

Yield 1 loaf focaccia bread

Number Of Ingredients 7

1 lb fresh pizza dough
2 tablespoons olive oil
1 garlic clove, smashed
3 cups walla walla onions or 3 cups vidalia onions
1 teaspoon sugar
1 tablespoon fresh rosemary or 1 tablespoon chopped fresh sage
1/2 teaspoon coarse salt (optional)

Steps:

  • On a lightly floured surface, stretch and roll pizza dough to a 12 in circle.
  • Place on lightly greased pizza pan, or regular pie plate.
  • Allow dough to rise in warm, draft free location 30 minutes.
  • Meanwhile in medium frypan, heat oil over medium low heat, stir in onion.
  • Cook, stirring frequently 15 minutes or until onions are softened and light golden brown.
  • Stir in garlic and sugar and cook 5 minutes longer.
  • Place onion mixture on top of dough, sprinkle with rosemary and salt, if using.
  • Bake at 400F for 20 minutes or until dough is puffed and golden brown.

SWEET FRUITED FOCACCIA



Sweet fruited focaccia image

Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa

Provided by Barney Desmazery

Categories     Snack

Time 45m

Number Of Ingredients 8

350g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
30g golden caster sugar
1 tsp ground cinnamon
1 tbsp olive oil, plus extra for the bowl and tin
100g mixed dried fruit or raisins
1 tbsp granulated sugar, for sprinkling
1 tsp maple or golden syrup, for brushing (optional)

Steps:

  • Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
  • Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
  • Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.

Nutrition Facts : Calories 226 calories, Fat 2 grams fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

CARAMELIZED ONION FOCACCIA



Caramelized Onion Focaccia image

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

3 large sweet onions, thinly sliced
2 tablespoons brown sugar
1 tablespoon Marsala wine or apple juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese

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.

SWEET BLUEBERRY FOCACCIA



Sweet Blueberry Focaccia image

A rainy summer in Southern Ontario has had one bonus, an abundance of beautiful, plump berries. This is much better made with the big fat blueberries and not the tiny wild ones as they tend to scorch. It's a perfect mid afternoon snack and leftovers (if there are any!) make a quick and yummy breakfast.

Provided by Cook in the Creek

Categories     Yeast Breads

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2/3 cup warm water
1 1/8 teaspoons fast rising yeast
3 tablespoons sugar
2 cups bread flour (all purpose will also work)
2 tablespoons olive oil
1 pinch salt
1 pint blueberries (fresh or frozen)
sugar, for sprinkling on top
cinnamon, for sprinkling on top
2 tablespoons melted butter (optional)

Steps:

  • combine flour, sugar, yeast and salt in a large bowl.
  • Add water and olive oil and mix into a soft dough.
  • Turn dough onto a floured surface and knead by hand for 8 minutes or until the dough is smooth. Alternately you can use a mixer with a dough hook to mix and knead the dough. Knead it on med speed for approx 5 minutes.
  • Form dough into a ball, lightly oil and place in a bowl. Cover with plastic wrap and let rise in a warm spot for one hour or until doubled in size.
  • Punch down the dough. Knead a few times and gently roll it out to an 8 by 11 inch rectangle (should be approx 3/4" thick).
  • Carefully transfer the dough to a piece of baking parchment, cover and let rise for another 30 minutes.
  • Heat oven to 425°F If you have a suitable size pizza stone, place it in the oven when you turn it on and allow the stone to get nice and hot (if you are using a regular metal baking sheet do not preheat it!).
  • When dough has finished it's second rise, dimple the surface with you finger and cover the top with blueberries. Gently press them into good contact with the dough (some may still roll off in the oven). Lightly sprinkle the surface with powdered cinnamon and sugar.
  • carefully transfer the parchment and dough onto the pizza stone in the oven (or a baking sheet) bake on the middle rack for 15 - 20 minutes. Bread is done when nicely golden in colour and has a firm springy feel in the middle.
  • Cool on a rack for 5-10 minutes. If you like, brush or drizzle some melted butter on the warm bread and sprinkle with a bit more sugar.
  • Slice. Serve. Enjoy!

Nutrition Facts : Calories 369.6, Fat 7.7, SaturatedFat 1.1, Sodium 42.7, Carbohydrate 68.3, Fiber 3.8, Sugar 17, Protein 7.5

ONION FOCACCIA



Onion Focaccia image

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

3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 pounds homemade or store-bought pizza dough
2 large red onions, thinly sliced
Coarse salt and ground pepper
1 tablespoon cider vinegar
1/2 cup grated Pecorino Romano
1/2 to 1 teaspoon red-pepper flakes

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

ONION FOCACCIA



Onion Focaccia image

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

3-1/2 to 4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup water
3/4 cup chicken broth
1/4 cup plus 2 tablespoons butter, divided
2 teaspoons dried minced onion
1 medium red onion, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
2 teaspoons canola oil

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.

CARAMELISED ONION FOCACCIA



Caramelised onion focaccia image

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

250g '00' flour
250g strong white bread flour
7g sachet fast-action dried yeast
10g fine sea salt
3 tbsp good-quality olive oil , plus extra for drizzling
knob of butter
3 large red onions , sliced
2 tbsp balsamic vinegar

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

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From puremaple.co.uk


SWEET ONION FOCACCIA BREAD RECIPE - FOOD NEWS
Sweet Onion Focaccia Recipe. To make Topping: Preheat oven to 425°F. Heat 1 Tbs. oil in large skillet over medium heat. Add onion, and sauté 3 to 4 minutes, or until soft. Stir in 11/2 tsp. rosemary, and season with salt and pepper, if desired. Reduce heat to medium-low, and cook 4 minutes more, or until tender and translucent. Transfer to plate. 1 Preheat oven to 425°F 2 …
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