Garlic Onion Focaccia Recipes

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GARLIC ONION FOCACCIA



Garlic Onion Focaccia image

I use my bread machine to prepare the dough for this savory Italian flat bread. It's a great addition to any meal. At times, I make it for myself as a main-dish "pizza". -Cindy Cameron Omaha, Nebraska

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 11

1 cup water (70° to 80°)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
3 cups bread flour
1-1/2 teaspoons active dry yeast
2 large onions, thinly sliced
2 garlic cloves, minced
3 tablespoons butter
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a bread machine pan, place the first six ingredients in 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 cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 270mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 7g protein.

DELICIOUSLY EASY GARLIC HERB FOCACCIA



Deliciously Easy Garlic Herb Focaccia image

Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.

Provided by Amy Beth McMaster

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

Steps:

  • Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
  • Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
  • Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
  • Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
  • Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g

CARAMELIZED ONION AND GARLIC BUTTER FOCACCIA



Caramelized Onion and Garlic Butter Focaccia image

Grilled focaccia bread is such a treat! Topped with puddles of garlic butter, fresh chopped herbs and golden, caramelized onions, it's a slice of heaven.

Provided by How Sweet Eats

Categories     bread

Time 2h10m

Number Of Ingredients 15

2 sweet onions, (thinly sliced)
4 tablespoons unsalted butter
1 tablespoon olive oil
½ teaspoon salt
1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups all-purpose flour, ( plus more for your workspace)
2 teaspoons garlic powder
2 teaspoons kosher salt
1/3 cup extra virgin olive oil
4 tablespoons unsalted butter, (melted)
3 garlic cloves, (minced)
¼ cup your favorite chopped fresh herbs, (like chives, dill, basil, oregano, thyme)
1/2 tablespoon flaked sea salt

Steps:

  • Heat a large skillet or pot over low heat and add the 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the sliced onions and salt. Cook over low heat, stirring often, until the onions deeply caramelize, about 1 to 2 hours. Be sure to consistently check them and stir! While the onions are caramelizing, work on the dough.
  • In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
  • In the bowl of your stand mixer, add the flour, garlic powder, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
  • Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
  • Once the dough has doubled, remove it from the bowl and divide it into 4 equal pieces. Roll and press the dough out until it's about 6 to 8 inches in length and 4 or so inches in width. Line two baking sheets with parchment paper. Sprinkle the parchment paper liberally with flour so the dough doesn't stick too much. Place the dough pieces on the baking sheets. Press the dough to make finger marks so it looks like traditional focaccia. Place the sheets in a warm spot and to rise again for 20 to 30 minutes.
  • After 30 minutes, heat your grill over medium heat - around 450 degrees F. Melt your remaining 4 tablespoons of butter and stir in the garlic cloves. Chop your favorite fresh herbs.
  • Flour a pizza peel or cutting board very well (or something where you can easily slide the dough from the peel to the grill). Transfer the dough pieces one at a time to the floured peel, moving quickly so they don't stick. Press to make more finger marks and brush with olive oil.
  • Quickly transfer the dough by sliding it from the floured peel to the hot grill. Once it hits the grill, you can't really move it without tearing the dough. Grill for 1 to 2 minutes, until the dough begins to bubble up and char. The dough can be flipped once it easily lifts from the grill. Flip the dough and grill for 1 to 2 minutes more, or again, until golden and puffed and brown. Remove the dough and place it on a baking sheet. Repeat with the remaining focaccia.
  • Brush the hot focaccia with the garlic butter. Sprinkle with the herbs. Sprinkle with the flaked sea salt. Cover with the caramelized onions. Slice and serve!

EASY GARLIC HERB & SPRING ONION FOCACCIA



Easy Garlic Herb & Spring Onion Focaccia image

Make beautiful and delicious focaccia at home in less than 4 hours. This is easy herb and spring onion focaccia is everything you want from this traditional Italian bread- it's light, crispy on the outside, and coated in a generous blend of fresh parsley, basil, garlic and coarse sea salt. Sliced spring onions take this up a notch and make this a perfect sharing bread for your next gathering.

Provided by Heidi Richter

Categories     Side Dish

Time 3h47m

Number Of Ingredients 12

1 tsp active dry yeast
8 oz warm water ((100'F))
1 tsp granulated sugar
2 tbsp extra virgin olive oil
2 1/4 -2 1/2 cups unbleached all purpose flour
1 tsp sea salt
2/3 cup Italian parsley
3 tbsp fresh basil leaves
1 clove garlic
3-4 spring onions (roots removed)
1/3 cup extra virgin olive oil (plus more for the pan)
1 tsp coarse or flaky sea salt

Steps:

  • In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until starting to foam.
  • Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with dough hooks, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total. If the dough is very sticky and wet, add the remaining 1/4 cup of flour. Alternatively, you can mix by hand- use a wooden spoon and stir until the dough is combined, then knead the dough on a lightly floured surface for 1 minute. The surface of the dough should spring back when it's touched- this means it's ready to proof.
  • With lightly floured hands, shape the dough into a ball and place back into the mixing bowl. Cover and let rise in a warm place for about 2 hours or until doubled in size. Depending on the freshness of your yeast and the outside temperature, the dough may take less time to double in volume.
  • Generously oil a 10x15" baking sheet. Once the dough has doubled in volume, punch it down and scrape it out of the bowl onto the prepared baking sheet. If the dough is too sticky to handle, lightly dust it with flour directly in the bowl.
  • Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax (this will assist in shaping the dough). Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. If the dough springs back, let it rest for another 5-10 minutes, then shape again. Cover the dough and place in the fridge for 1 hour.
  • Using a small food processor add the parsley, basil and garlic. Process on speed 1 until finely chopped (about 8 seconds). Alternatively chop the herbs by hand. Place the chopped herbs into a small bowl and stir in the olive oil. Slice each spring onion in half lengthwise. Set aside.
  • Preheat the oven to 450°F. Remove the dough from the fridge and remove the cover. Using two fingers, create dimples in the surface of the dough, spacing them about 1-1 1/2" apart.
  • Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Make sure the entire surface is well coated in olive oil (note you may not need all of the mixture). Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.
  • Bake the prepared focaccia in the preheated oven for 20-22 minutes, or until golden brown. Remove from the oven and let cool. Finish the bread with a light brushing of olive oil. Slice into desired sizes and enjoy.

Nutrition Facts : Calories 109 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHIPOTLE FOCACCIA WITH GARLIC-ONION TOPPING



Chipotle Focaccia with Garlic-Onion Topping image

Chipotle peppers leave some people tongue-tied; others can't get enough of the smoky heat. I came up with this recipe for chipotle, roasted garlic and caramelized onion focaccia. Some wanted it spicier-it's only a medium heat pepper-and some like it just the way it is. Add more if you crave the fire. -Frances "Kay" Bouma, Trail, British Columbia

Provided by Taste of Home

Time 1h35m

Yield 16 servings.

Number Of Ingredients 13

1 cup water (70° to 80°)
2 tablespoons olive oil
2-1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon chopped chipotle pepper in adobo sauce
1-1/2 teaspoons active dry yeast
TOPPING:
6 garlic cloves, peeled
1/4 teaspoon plus 7 tablespoons olive oil, divided
2 large onions, cut into 1/4-inch slices
2 tablespoons chopped chipotle peppers in adobo sauce
1/4 teaspoon salt
Chopped chives, optional

Steps:

  • In bread machine pan, place the first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes., Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic., Roll dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes., With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned. , Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough. , Bake until golden brown, 10-15 minutes longer. If desired, top with chopped chives. Cut into serving portions; serve warm. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.

Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

RED ONION, GARLIC AND ROSEMARY FOCACCIA



Red Onion, Garlic and Rosemary Focaccia image

A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore

Provided by Boo L

Categories     Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 11

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

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.

Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9

MAKE GARLIC ONION BREAD



Make Garlic Onion Bread image

A delicious dinner bread that goes perfectly with many dinners: Garlic-onion bread. It has a yeasty flavor and goes great with spaghetti.

Provided by Elizabeth Yetter

Categories     Side Dish     Snack     Appetizer     Brunch     Bread

Time 3h15m

Yield 6

Number Of Ingredients 9

3/4 cup warm water, 95 F to 110 F
2 1/4 teaspoons or 1 package (1/4-ounce) active dry yeast
1/2 cup milk, room temperature
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soft butter
1/2 tablespoon garlic powder
1 medium yellow onion, finely chopped
4 cups bread flour, about

Steps:

  • In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
  • Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
  • Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.
  • Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.

Nutrition Facts : Calories 122 kcal, Carbohydrate 17 g, Cholesterol 7 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 635 mg, Fat 5 g, ServingSize 1 loaf (6 servings), UnsaturatedFat 2 g

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