FOCACCIA WITH ONIONS, ROSEMARY AND FETA CHEESE
Make and share this Focaccia With Onions, Rosemary and Feta Cheese recipe from Food.com.
Provided by mary winecoff
Categories Yeast Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup flour, whole wheat flour, yeast and salt.
- Stir in water, olive oil, honey and garlic.
- Stir in enough of remaining flour to make a soft dough.
- On a lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
- Cover with plastic wrap and let rest about 10 minutes.
- Meanwhile, heat 2 teaspoon oil in medium skillet over medium heat.
- Add onion and cook, stirring occasionally until soft.
- Set aside.
- Lightly spray a 11 by 7 baking pan with nonstick cooking spray.
- Pat or roll dough to fit pan; Brush with remaining teaspoon of oil.
- Spread onions evenly over dough.
- Sprinkle with cheese and rosemary.
- Cover lightly with kitchen towel and let rise in warm place about 30 minutes or until doubled.
- Bake at 350F for 30 minutes or until puffy and lightly browned.
Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 2.2, Cholesterol 8.3, Sodium 325.3, Carbohydrate 39.4, Fiber 2.4, Sugar 2.5, Protein 6.8
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
ROSEMARY FOCACCIA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
- Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
- Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
OLIVE, CHERRY TOMATO & FETA FOCACCIA
Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 7
Steps:
- Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
- Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.
Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium
CHEESY ONION FOCACCIA
this recipe makes a golden brown loaf with a pleasing onion flavor enhanced by garlic and Italian seasoning. With melted cheddar and Parmesan cheese on top, this bread tastes best when served warm.
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place the first six ingredients in a bread machine pan in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. , Meanwhile, saute onions in butter in a large skillet until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add garlic and Italian seasoning; cook 1 minute longer., Make deep indentations 1 in. apart in dough, using the end of a wooden spoon handle. Top with onions and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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FOCACCIA BREAD WITH ROSEMANY AND ONION RECIPE | BON APPéTIT
From bonappetit.com
4/5 (17)Estimated Reading Time 2 minsServings 8
- Lightly oil a large bowl; set aside. Combine 1 3/4 cups flour, 1 1/2 tsp. salt, sugar, yeast, and 3/4 cup water in a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes. Scrape down sides and bottom of bowl. Increase speed to medium and mix for 6 minutes (dough will be very soft). Form dough into a ball. (Alternatively, vigorously stir ingredients to form a ragged dough. Transfer to a lightly floured work surface. Knead dough, sprinkling with flour by tablespoonfuls as necessary to prevent sticking, until smooth, 4–5 minutes. This will result in a denser bread than mixer method.) Transfer to prepared bowl. Cover; let stand at room temperature for 1 hour. Chill overnight.
- Brush a large rimmed baking sheet with 2 Tbsp. oil. Stretch and press dough on sheet into a rectangle slightly smaller than the sheet. Brush dough with remaining 2 Tbsp. oil. Cover loosely with plastic wrap; let stand in a warm, draft-free area until dough has almost doubled in size, 1 1/2–2 hours.
- Preheat oven to 500°. Remove plastic wrap and dimple dough with your fingertips. Scatter onion, rosemary, and oregano over dough; season with salt and pepper. Bake focaccia until golden brown, 10–15 minutes. Let cool to room temperature before slicing.
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