Sweet Onion 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.

CARAMELIZED ONION AND GARLIC BUTTER FOCACCIA

Steps:

• Heat a large skillet or pot over low heat and add the 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the sliced onions and salt. Cook over low heat, stirring often, until the onions deeply caramelize, about 1 to 2 hours. Be sure to consistently check them and stir! While the onions are caramelizing, work on the dough.
• In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
• In the bowl of your stand mixer, add the flour, garlic powder, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
• Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
• Once the dough has doubled, remove it from the bowl and divide it into 4 equal pieces. Roll and press the dough out until it's about 6 to 8 inches in length and 4 or so inches in width. Line two baking sheets with parchment paper. Sprinkle the parchment paper liberally with flour so the dough doesn't stick too much. Place the dough pieces on the baking sheets. Press the dough to make finger marks so it looks like traditional focaccia. Place the sheets in a warm spot and to rise again for 20 to 30 minutes.
• After 30 minutes, heat your grill over medium heat - around 450 degrees F. Melt your remaining 4 tablespoons of butter and stir in the garlic cloves. Chop your favorite fresh herbs.
• Flour a pizza peel or cutting board very well (or something where you can easily slide the dough from the peel to the grill). Transfer the dough pieces one at a time to the floured peel, moving quickly so they don't stick. Press to make more finger marks and brush with olive oil.
• Quickly transfer the dough by sliding it from the floured peel to the hot grill. Once it hits the grill, you can't really move it without tearing the dough. Grill for 1 to 2 minutes, until the dough begins to bubble up and char. The dough can be flipped once it easily lifts from the grill. Flip the dough and grill for 1 to 2 minutes more, or again, until golden and puffed and brown. Remove the dough and place it on a baking sheet. Repeat with the remaining focaccia.
• Brush the hot focaccia with the garlic butter. Sprinkle with the herbs. Sprinkle with the flaked sea salt. Cover with the caramelized onions. Slice and serve!

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.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

SWEET ONION FOCACCIA

Steps:

• On a lightly floured surface, stretch and roll pizza dough to a 12 in circle.
• Place on lightly greased pizza pan, or regular pie plate.
• Allow dough to rise in warm, draft free location 30 minutes.
• Meanwhile in medium frypan, heat oil over medium low heat, stir in onion.
• Cook, stirring frequently 15 minutes or until onions are softened and light golden brown.
• Stir in garlic and sugar and cook 5 minutes longer.
• Place onion mixture on top of dough, sprinkle with rosemary and salt, if using.
• Bake at 400F for 20 minutes or until dough is puffed and golden brown.