Onion And Leek Focaccia Recipes

CARAMELISED ONION FOCACCIA

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.

ONION-HERB FOCACCIA

Steps:

• On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

POTATO AND LEEK FOCACCIA

Steps:

• Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
• Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
• When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
• Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
• When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
• Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
• Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.

LEEK AND ONION FOCACCIA

Steps:

• Allow pizza dough to rise, then press into a greased 15X10 jelly roll pan.
• Allow to rise again until doubled in size; about 30 minutes.
• Make 1/4 inch indentations with fingers to "dimple" the dough.
• Combine leeks, onions, mushrooms and sage; toss with oil and spread over dough.
• Sprinkle with salt, pepper and Parmesan.
• Bake at 425 for 20-25 minutes, or until golden.

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.

FOCACCIA WITH SWEET ONION AND CAPER TOPPING

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.