Focaccia Red Pepper Onion Recipes

Steps:

• 1. Take egg out of fridge and let it get to room temperature.
• 2. Take water, honey, yeast and place into stand mixer- let yeast foam.
• 3. Add olive oil to water. Add 1 cup out of your 5 cups of flour and use the paddle to mix until well incorporated.
• 4. Switch to kneading hook and add the rest of the flour - knead for about 8 minutes until smooth and elastic.
• 5. Place dough on a smooth floured surface - form into a ball.
• 6. Spray a bowl with cooking spray and cover.
• 7. In the meantime sauté peppers and onions with a little bit of olive oil salt n pepper while dough rises. Set aside.
• 8. When pizza has risen about 45 minutes take it a punch down roll onto your board form back into a ball and allow to rise again bowl let it rise again.
• 9. Cover your hands with flour, grab the piece of dough. My suggestion from experience is that you should have it and on floured surface start punching down the dough. When you see the dough is pliable, start using your hands. I come from underneath start to stretch the dough out for outward into a rectangular shape. Add a little corn meal or semolina flour to your pizza peel and stretch your pizza, or roll it out to your desired shape & place on the pizza peel.
• 10. Take a little olive oil with a brush and lightly brush the surface of the dough.
• 11. Add the lightly sautéed onions and peppers and spread evenly across the cross leaving a little room on the edge for the crust.
• 12. Take your cheese and sprinkle it lightly all over the top of the peppers and the onions until well covered. Sometimes I even put a little extra :-)
• 13. Bake on convection roast at 550° for about 10 minutes rotating once halfway through.
• 14. Using a pizza cutter or a serrated edge knife cut into as many pieces as you would like. Mangia!

Steps:

• In a large skillet, saute onions in 1 tablespoon oil for 4 minutes; set aside. , On a greased baking sheet, roll out pizza crust into a 12x8-in. rectangle. Brush with remaining oil. Sprinkle with the cheeses, rosemary and garlic powder. Top with onions. , Bake at 425° for 14-16 minutes or until lightly browned.

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:

• On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

Steps:

• Preheat oven to 425 degrees. Coat an 11-by-17-inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes.
• Meanwhile, in a large skillet, heat1 teaspoon oil over medium-high. Addonions and season with salt and pepper.Cook, stirring occasionally, until onionsare tender and golden brown in spots,12 minutes. Add vinegar and cook,stirring and scraping up browned bitswith a wooden spoon, 1 minute.
• Remove plastic from dough. Withyour fingertips, poke dimples all overdough, then top with cheese, brownedonions, and red-pepper flakes. Bakeuntil golden brown around edges, about30 minutes. Let cool on sheet 5 minutes.Cut into 20 pieces and serve warmor at room temperature.

Steps:

• Place 1 cup warm water in bowl of heavy-duty mixer. Sprinkle yeast over. Stir to dissolve yeast. Let stand 10 minutes. Mix in 1 cup flour. Cover bowl with plastic wrap. Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.
• Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge. Using paddle attachment, beat on lowest speed until blended. Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky). Cover bowl with plastic wrap and towel. let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Brush 2 heavy large baking sheets with oil. Transfer dough to lightly floured surface. Sprinkle with just enough flour to keep dough from sticking. Divide dough into 8 equal pieces. Shape each piece into ball; flatten each ball into disk. Transfer disks to prepared baking sheets. Let rise 30 minutes.
• Preheat oven to 425°F. With lightly floured fingers, press dough disks all over, dimpling surface. Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally. Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt. Let rise 15 minutes.
• Bake breads until golden, about 30 minutes. Transfer breads to racks. Brush each bread with 2 teaspoons olive oil. Serve focaccia warm.

Steps:

• In a large skillet sauté the bell peppers, the onions, the garlic paste, and the fennel seeds in the oil over moderately high heat, stirring, until the vegetables are browned lightly, cook the mixture over moderate heat, stirring, for 5 minutes, or until the vegetables are softened, and season the mixture with salt and pepper. While the vegetables are cooking, in a well-seasoned ridged grill pan or large skillet grill the sausage lengths over moderately high heat, turning them once, for 6 to 10 minutes, or until they are cooked through, and halve them lengthwise.
• Halve the focaccia squares horizontally, leaving one edge uncut to form a hinge, and fill them with the pepper mixture and the sausage.

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.