CARAMELISED ONION FOCACCIA
Cut this onion focaccia into squares or tear and share - it's an ideal side dish for a barbecue alongside summer salads and can be made a day ahead
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
CARAMELIZED ONION FOCACCIA ( BREAD MACHINE)
This recipe is very easy and very tasty! I don't remember where it came from originally, but I have been making it for several years. Preparation time does not include the time it takes for the dough in the bread machine.
Provided by Lvs2Cook
Categories Yeast Breads
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
- When dough is finished, grease cookie sheet.
- Pat dough into twelve-inch circle on sheet.
- Cover and let rise in warm place about 30 minutes or until almost double.
- Prepare onion topping.
- Heat oven to 400º.
- Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
- Spread topping over dough.
- Sprinkle with cheeses.
- Bake 15 to 20 minutes or until edge is golden brown.
- Cut into wedges, serve warm.
- Onion topping: melt margarine in skillet over medium-low heat.
- Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.
CARAMELIZED-ONION FOCACCIA
Love caramelized onions? Then this is the focaccia for you! Topped with mozzarella, caramelized onions and Parmesan cheese, it's an Italian-inspired delight.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 8
Number Of Ingredients 10
Steps:
- Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
- Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
- Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 5 g, TransFat 0 g
CARAMELIZED ONION FOCACCIA WEDGES (FOR ONION-LOVERS!)
These are great to serve at get togethers, if you are an onion-lover, you will LOVE this! You can always increase the onions and butter if desired and also the cheese amount.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 8 wedges
Number Of Ingredients 9
Steps:
- Melt butter with the oil in a large skillet over medium heat.
- Add in onions and sugar; cook for about 20 minutes or until caramelized and light brown.
- Season with salt and pepper; remove from heat.
- Heat oven to 350 degrees.
- Butter each half of the focaccia with 1 tablesoon butter then sprinkle lightly with garlic powder.
- Place half of the cheese (4 slices) on the bottom half of the bread.
- Top with onions and then the remaining cheese slices.
- Top with remaining focaccia half.
- Wrap tightly in foil.
- Bake for about 15-20 minutes or until the cheese is melted.
- Cool about 5-6 minutes.
- Cut into 8 wedges.
- Delicious!
Nutrition Facts : Calories 237.6, Fat 19.7, SaturatedFat 11.3, Cholesterol 53.4, Sodium 265.1, Carbohydrate 8.9, Fiber 1, Sugar 4.4, Protein 7.2
MINI CARAMELIZED ONION FOCACCIA
Provided by Dave Lieberman
Time 2h5m
Yield 12 mini focaccias
Number Of Ingredients 15
Steps:
- For dough:
- Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
- Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet.
- Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.)
- For caramelized onions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt. Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt.
- Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450 degrees F.
- Sprinkle 2 baking sheets lightly with cornmeal. Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil. Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes. Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately.
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- In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, whole wheat flour, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (check your packet; some brands call for 110 degrees F; others up to 130 degrees F).
- With a hand mixer or the stand mixer’s paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky.
- Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft free plate for 1 to 2 hours, until the dough becomes puffy, or store in the refrigerator for up to 3 days.
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