Onion Ham And Sage Focaccia Recipes

Steps:

• FOR SPONGE:
• Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
• FOR FOCACCIA:
• Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
• Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
• Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
• Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
• Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
• Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
• Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.

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.

Steps:

• Preheat oven to 450. Sprinkle cornmeal on baking sheet.
• In large skillet, heat oil. Add onion and cook over high heat, stirring often, until lightly browned and softened, 3 minutes.
• Stir in sage and pepper.
• Unroll pizza dough, place on baking sheet and stretch to an even thickness.
• Spread onion over dough, Sprinkle ham and cheese evenly on top.
• Bake 10-12 minutes, until dough is golden brown and crusty and cheese is melted and bubbly.