Onion Poppy Seed Focaccia Recipes

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.

Steps:

• Preheat oven to 400°F. Oil baking sheet. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and sauté until golden, about 7 minutes. Cool.
• Place dough on floured surface. Fold dough in half. Using rolling pin, roll out dough to 10x8-inch rectangle. Transfer to prepared baking sheet. Drizzle 1 tablespoon oil over dough. Spread onion atop dough. Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt. Bake until bread is golden, about 18 minutes. Cut into pieces and serve warm or at room temperature.

Steps:

• Dust a large flat baking sheet with flour.
• Put the flour in a large bowl and add the salt and yeast, then add the olive oil plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes, will see the dough begin to become "pillowy" and more manageable. The more water that can be added (the full 1 cup/9fl oz/250ml is great), then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour, as it will make the dough too heavy.
• Knead the dough for about 10 minutes by hand on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than 1/4in/3/4cm). If the indent disappears by way of the dough springing back, then it is ready to shape. If the indent
• stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking sheet.
• Flatten it out to about 12in (30cm) long and 8in (20cm) wide. Cover the dough loosely with oiled plastic wrap, making sure it is airtight. Preheat the oven to 400 degrees F (200 degrees C).
• Leave the dough in a warm place for about 1 hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 1 1/2in (4cm) apart in rows across the dough, pressing right down to the bottom. Take 1 1/4in (3cm) long sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25 to 30 minutes, or until the bread is well risen, light golden brown and feels hollow when tapped underneath.
• Remove from the oven, drizzle with the remaining olive oil and let cool on the baking sheet. This is totally awesome when served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes, and cold meats, or with a steaming hot bowl of soup.

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.

Steps:

• Mix the water with the yeast in a large glass bowl. Add 4 cups of the flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the yeast mixture. Stir well, then turn the dough out onto a work surface and knead for about 10 minutes, or until smooth, adding more flour if necessary. Let the dough rise, covered with a towel, for 1 hour in a greased bowl. You can also leave the dough in the refrigerator for several hours or overnight.
• Preheat the oven to 375° and grease 2 cookie sheets.
• Divide the dough into 8 balls and roll or flatten them into rounds about 5 inches in diameter. Place 4 pletzel on each cookie sheet and gently press down the centers. Brush with water and sprinkle each with about 2 tablespoons diced onions leaving a 1/2-inch border. Drizzle the remaining 2 tablespoons vegetable oil over the onions and sprinkle with the poppy seeds and some kosher salt. Let sit for 15 minutes, uncovered.
• Bake the pletzels for 20 minutes, switching from top to middle rack after 10 minutes, or do them in 2 shifts on the middle rack. Then stick them under the broiler for 1 minute, keeping a sharp eye on them, to brown the onions. If you don't have a broiler, raise the heat to 550° and put each sheet on the top rack for 2 minutes or so.

Steps:

• Make dough:
• Stir together water, yeast, and sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together 2 1/2 cups flour and 1 1/2 teaspoons salt in a large bowl, then add yeast mixture and 2 tablespoons oil and stir until a dough forms. Turn out dough onto a floured surface and knead, adding enough of remaining cup flour, a little at a time, as needed to prevent stickiness, until smooth and elastic, about 8 minutes.
• Form dough into a ball and transfer to an oiled large bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 2 hours.
• Cook onions while dough rises:
• Cook onions in remaining tablespoon oil with remaining teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until slightly softened, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and cook onions, lifting parchment to stir frequently, until very soft and pale golden, 12 to 15 minutes.
• Shape and bake bread:
• Transfer dough to a 15- by 10- by 1-inch baking pan and stretch dough, first by pulling with your hands, then by pressing your fingertips into dough and working outward from center, until dough fills pan. Prick dough all over at 1-inch intervals with a fork, leaving a 1-inch border all around sides, and cover loosely with oiled plastic wrap (oiled side down). Let dough rise slightly in draft-free place at warm room temperature, 30 minutes.
• While dough rises, put oven rack in middle position and preheat oven to 400°F.
• Gently brush dough with some egg wash, being careful not to deflate dough. Scatter onions evenly over dough, leaving a 1-inch border, then sprinkle with nigella seeds.
• Bake until top is golden and bottom sounds hollow when tapped, about 30 minutes. Lift bread from pan and transfer to a rack to cool slightly.
• Cut into roughly 3-inch squares before serving.
• *Available at specialty foods shops and Kalustyan's (800-352-3451).

Steps:

• Prepare the dough for basic focaccia, setting it to rise as in Step 4, above.
• While the dough is rising, heat the two tablespoons olive oil in a skillet. Add the onion and saute over medium heat until very lightly browned. Set aside.
• Once the focaccia dough has risen and has been placed in the pan ready to bake, as in Step 6 above, spread it with the sauteed onions. Sprinkle with poppy seeds.
• Preheat oven to 500 degrees.
• Bake 20 to 25 minutes, until browned on the bottom and lightly browned on top.
• Remove from the oven and cover with slices of smoked salmon. Stir the sour cream to thin it and using a spoon, drizzle it over the smoked salmon. Cut into squares and serve.

Steps:

• 1. In 12-inch nonstick fry pan, melt margarine over medium heat. Add onions and sugar. Cook, stirring frequently, until onions are lightly browned. Remove from heat and set aside.2. In large electric mixer bowl, combine 1/4 cup of the bread flour, whole wheat flour, KELLOGG'S RICE KRISPIES cereal, yeast and salt. Add milk and oil, mixing on low speed until combined. Beat on medium speed 2 minutes. Stir in remaining flour. Using dough hooks on electric mixer, knead 5 minutes on low speed or by hand about 10 minutes until dough is smooth and satiny. (Dough will be sticky.) Place on 12-inch pizza pan coated with cooking spray. Cover with waxed paper and let rest 10 minutes.3. With floured hands or spatula coated with cooking spray, flatten dough to edge of pan. Using wooden spoon handle, poke holes at 1-inch intervals. Spread onions evenly over dough and sprinkle with poppy seeds. Cover with waxed paper and let rise 20 minutes or until doubled in size. 4. Bake at 400°F about 17 minutes or until golden brown. Cut into wedges. Serve hot.