ROSEMARY ONION FOCACCIA
From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ONION AND ROSEMARY FOCACCIA (NO-KNEAD)
NOTE: The following are the baking instruction to be used to make focaccia with Recipe #387518. The ultimate Tuscan hor d'oeuvre or serve with soup, salad or pasta. The key to sucess is to go light on the onions; If you completely cover the surface with onions the focaccia will not brown properly.
Provided by Galley Wench
Categories Breads
Time 40m
Yield 1 1-pound loaf
Number Of Ingredients 7
Steps:
- Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
- Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
- Preheat the oven to 425 degrees.
- Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
- Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
- With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
- Place dough on the prepared cookie sheet.
- Saute the onions in 2 tablespoons olive oil until soft, but not browned.
- Mix in minced garlic.
- Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
- Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
- Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
- Set dough aside for 20 minutes to rest.
- Place the focaccia on the center rack of the oven.
- Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
- Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
- Cut into wedges and serve warm.
ROSEMARY ONION FOCACCIA
This recipe is gratifying to make by hand. The dough is easy to mix and knead and produces consistently delicious results.
Provided by Anna Olson
Categories appetizer,bake,Bake With Anna Olson,bread,dinner,herbs,lunch,side,snack,vegetables
Number Of Ingredients 10
Steps:
- Mix the water, yeast, oil and semolina in a large mixing bowl and stir to blend. Add the flour once cup at a time, stirring well with a wooden spoon after each addition. Once the dough becomes too difficult to mix by hand, turn the dough out onto a lightly floured work surface and add the salt. Continue to knead until all the flour has been worked in (you may not need the final ½ cup of flour) and the dough develops and smooth and elastic consistency, about 10 minutes. Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and let it rise until doubled in size, about 90 minutes.
- Turn the risen dough out onto a lightly floured surface again and divide it in half. Roll out each piece of dough into a rectangle 10-x-15-inches in size. Line 2 baking trays of this size (or a little larger) with parchment paper, and sprinkle each with a little semolina. Lift the rolled doughs onto each pan and cover the trays with a tea towel and let rise for 45 minutes.
- Remove the tea towels, and use your fingertips to gently "dimple" the dough, cover and let rise another 45 minutes.
- Preheat the oven to 400 F. Toss the red onion, rosemary and olive oil to coat. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil. Sprinkle with sea salt. Bake the focaccia for about 25 minutes until a rich golden brown colour. Carefully remove the focaccia from the trays to cool (to prevent the bottom of the bread from going soft) and cool to room temperature before slicing.
- The focaccia will keep for a day, or can be frozen up to 2 months.
NO-KNEAD GRAPE & ROSEMARY FOCACCIA
With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles - great served warm with soft goat's cheese
Provided by Cassie Best
Categories Side dish, Snack, Starter
Time 1h10m
Number Of Ingredients 7
Steps:
- Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
- When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
- Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium
RED ONION, GARLIC AND ROSEMARY FOCACCIA
A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore
Provided by Boo L
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift the flour, salt and sugar into a bowl.
- Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
- Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
- Turn the dough out and knead it for 10 minutes on a lightly floured surface.
- Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
- Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
- Make deep holes in the dough about 1 inch apart.
- Allow to rise for 20-30 minutes.
- Preheat the oven to 200C / 400F / GM6
- Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
- Spread over the surface of the bread, and cover with the chopped onion.
- Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
- Bake for 25 minutes, and then cool on a wire rack.
Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9
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