Onion And Poppy Seed Focaccia Recipes

SEEDUCTION BREAD

Steps:

• In a medium bowl, combine the yeast, water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in a large bowl, mix together the flours, millet, salt, remaining 2 tablespoons sugar and the pumpkin, flax, sunflower, poppy and sesame seeds.
• In a medium bowl, whisk together the oil, honey and 2 eggs.
• When the yeast is foamy, add it to the dry mixture, immediately followed by the egg mixture, and stir to combine. Knead for 7 to 10 minutes, until you have a nice smooth dough, adding more flour as necessary.
• Transfer the dough to an oiled bowl, then cover with a clean towel or plastic wrap and let sit at room temperature until doubled in size, 2 to 3 hours. (Alternatively, you can refrigerate the dough overnight and then let it sit at room temperature for about 1 hour before shaping.)
• To make a swirl: Line two baking sheets with parchment. Divide the dough into quarters and roll each into a skinny log about 18 inches long. Coil each log up like a snail. Place on a lined baking sheet. Repeat with the remaining dough quarters, placing two coils on each sheet at least 4 inches apart. Cover with a towel or plastic wrap and let rise at room temperature for 30 minutes.
• Preheat the oven to 375 degrees F.
• Beat the remaining egg with 1 tablespoon water in a small bowl. Brush a light coating of egg wash all over the tops of the loaves and sprinkle with additional seeds as desired. Bake until the loaves are golden brown and have an internal temperature of 190 degrees F. Begin checking for doneness at 28 to 34 minutes. Remove from the oven and cool slightly before serving, or let cool completely before slicing.
• Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

ONION-AND-LEEK FOCACCIA

Steps:

• Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
• In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
• Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
• Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
• Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
• Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
• Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
• Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
• Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
• Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or 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.

CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN

Steps:

• Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.
• Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.
• Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.
• Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.
• Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.

ONION POPPY-SEED ROLLS

Steps:

• Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
• Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
• Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
• Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
• Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.

ONION POPPY SEED RING

Steps:

• Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
• Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
• Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
• Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

ONION-POPPY SEED FOCACCIA

Steps:

• 1. In 12-inch nonstick fry pan, melt margarine over medium heat. Add onions and sugar. Cook, stirring frequently, until onions are lightly browned. Remove from heat and set aside.2. In large electric mixer bowl, combine 1/4 cup of the bread flour, whole wheat flour, KELLOGG'S RICE KRISPIES cereal, yeast and salt. Add milk and oil, mixing on low speed until combined. Beat on medium speed 2 minutes. Stir in remaining flour. Using dough hooks on electric mixer, knead 5 minutes on low speed or by hand about 10 minutes until dough is smooth and satiny. (Dough will be sticky.) Place on 12-inch pizza pan coated with cooking spray. Cover with waxed paper and let rest 10 minutes.3. With floured hands or spatula coated with cooking spray, flatten dough to edge of pan. Using wooden spoon handle, poke holes at 1-inch intervals. Spread onions evenly over dough and sprinkle with poppy seeds. Cover with waxed paper and let rise 20 minutes or until doubled in size. 4. Bake at 400°F about 17 minutes or until golden brown. Cut into wedges. Serve hot.

DELICIOUS POPPY SEED DRESSING

Steps:

• Place olive oil, vinegar, honey, salt, onion, and Dijon mustard in a blender; blend until well mixed. Stir poppy seeds into olive oil mixture.