OLIVE, ROSEMARY, AND ONION FOCACCIA
Steps:
- In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
- Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.
ROSEMARY ONION FOCACCIA
From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RED ONION & ROSEMARY FOCACCIA
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Provided by Barney Desmazery
Time 2h
Yield 8 squares
Number Of Ingredients 5
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.
Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium
ONION AND ROSEMARY FOCACCIA (NO-KNEAD)
NOTE: The following are the baking instruction to be used to make focaccia with Recipe #387518. The ultimate Tuscan hor d'oeuvre or serve with soup, salad or pasta. The key to sucess is to go light on the onions; If you completely cover the surface with onions the focaccia will not brown properly.
Provided by Galley Wench
Categories Breads
Time 40m
Yield 1 1-pound loaf
Number Of Ingredients 7
Steps:
- Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
- Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
- Preheat the oven to 425 degrees.
- Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
- Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
- With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
- Place dough on the prepared cookie sheet.
- Saute the onions in 2 tablespoons olive oil until soft, but not browned.
- Mix in minced garlic.
- Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
- Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
- Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
- Set dough aside for 20 minutes to rest.
- Place the focaccia on the center rack of the oven.
- Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
- Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
- Cut into wedges and serve warm.
ROSEMARY AND RED ONION FOCACCIA
Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.
Provided by spicyperspective
Categories Yeast Breads
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
- Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
- Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
- Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
- Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
- Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!
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FOCACCIA WITH RED ONION AND ROSEMARY | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 18 hrsCategory SidesCalories 332 per serving
- In the bowl of a stand mixer fitted with the dough hook, weigh out the flour, 1 2/3 cups water (400 g), salt, yeast, and 1 1/2 tablespoons olive oil.
- Mix on slow speed for 4 minutes, then turn the mixer up and mix on high speed for 6 minutes. Let the dough rest in the mixer for 15 minutes.
- Transfer the dough to a container, preferably plastic and with a lid, that’s large enough for the dough to at least double and let rise at warm room temperature, using a spatula to fold the dough (in the container, if you can, without turning it onto a work surface every 15 minutes. Let it rise for about 1 hour, until approximately doubled in size.
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