Golden Onion Focaccia Recipes

CHEESY ONION FOCACCIA

Steps:

• Place the first six ingredients in a bread machine pan in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. , Meanwhile, saute onions in butter in a large skillet until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add garlic and Italian seasoning; cook 1 minute longer., Make deep indentations 1 in. apart in dough, using the end of a wooden spoon handle. Top with onions and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

ONION FOCACCIA

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.

GOLDEN FOCACCIA

Steps:

• Make the starter by mixing the yeast and water, then adding the flour. Stir until the flour is incorporated.
• Cover and let rest at room temperature for about 14 hours. The starter will be bubbly.
• To make the dough, mix the active dry yeast (if using it) with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
• Combine the dissolved yeast or the instant yeast (whichever you are using) with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough. A stand mixer will take about 7 minutes.
• Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
• Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
• Lightly grease a 18" by 13" baking skeet with a rim, or two 9"x13" pans with vegetable oil spray. Drizzle olive oil on top of the spray. (The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor).
• Gently pull and shape the dough into a rough rectangle and pat into the pan or pans. When the pieces start to shrink back, stop patting. Wait 15 minutes and pat further towards the edges of the pan(s). Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s).
• Cover and let the dough rise until it is very puffy. This will take about 1 1/2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425 degrees F.
• Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
• Spritz heavily with warm water (I don't always do this), drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples), then sprinkle with the rosemary, black papper, and salt, to taste.
• Bake for about 10 minutes. If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
• Remove from the oven and immediately turn out onto a rack to cool.
• Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
• Note2:Thyme is great instead of rosemary.

GARLIC ONION FOCACCIA

Steps:

• In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

ONION FOCACCIA

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.