Red Onion Focaccia Recipes

RED ONION & ROSEMARY FOCACCIA

Steps:

• Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
• When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

RED ONION FOCACCIA

Steps:

• In a large skillet, saute onions in 1 tablespoon oil for 4 minutes; set aside. , On a greased baking sheet, roll out pizza crust into a 12x8-in. rectangle. Brush with remaining oil. Sprinkle with the cheeses, rosemary and garlic powder. Top with onions. , Bake at 425° for 14-16 minutes or until lightly browned.

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.

ROSEMARY ONION FOCACCIA

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.

RED ONION & SAGE FOCACCIA (BREAD MACHINE)

Steps:

• Pour the water and oil into the bread pan.
• Reverse the order in which you add the wet and dry ingredients if necessary.
• Sprinkle the flour over, ensuring that it covers the liquid.
• Add the salt and sugar in separate corners.
• Make a shallow indentation in the flour and add the yeast.
• Set the bread machine to the dough setting.
• If our machine has a choice of settings, use the basic or pizza dough setting.
• Press Start.
• Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
• When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
• Punch the dough down and flatten it slightly.
• Sprinkle over the sage and red onion and knead it gently to incorporate.
• Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
• Place in the prepared pan.
• Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
• Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
• Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
• Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
• Bake for 20-25 minutes, or until golden.
• Turn out onto a wire rack to cool slightly.
• 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.

RED ONION, GARLIC AND ROSEMARY FOCACCIA

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.