Red Onion Rosemary Focaccia Recipes

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!

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:

• Pour the boiling water over ONE tbsp dried rosemary in a small bowl, and let cool to lukewarm (about 20 minutes).
• Strain and reserve the water, discarding the rosemary.
• Stir honey into the water, pour over the yeast in a large bowl and let stand until foamy (5-10 mins).
• Stir salt and ONE tbsp of olive oil into the yeast mixture.
• Add the mashed potatoes and enough flour to make a useable dough, turning the mixture out onto a floured surface and kneading until smooth and elastic (about 5 mins).
• Spray a large bowl with non-stick spray and place the dough inside. Cover tightly with plastic wrap and allow to rise in a warm place until double in size (about an hour).
• Punch the dough down and knead 1 minute, adding a bit of flour if the dough is very sticky.
• Spray a 17x11 baking sheet with non-stick spray and pat dough to the edges of the pan (or close enough).
• Brush with the remaining 2 tsp of olive oil, and sprinkle on parmesan cheese, red onions and the remaining 1 tbsp of rosemary.
• Cover loosely with plastic wrap and allow to rise 30 minute.
• Preheat oven to 400.
• Bake the focaccia 16-18 mins until puffy and golden.
• Cool slightly on cooling rack.
• Slice and serve warm.

Steps:

• Sift the flour, salt and sugar into a bowl.
• Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
• Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
• Turn the dough out and knead it for 10 minutes on a lightly floured surface.
• Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
• Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
• Make deep holes in the dough about 1 inch apart.
• Allow to rise for 20-30 minutes.
• Preheat the oven to 200C / 400F / GM6
• Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
• Spread over the surface of the bread, and cover with the chopped onion.
• Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
• Bake for 25 minutes, and then cool on a wire rack.