Red Onion Focaccia Recipes

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RED ONION & ROSEMARY FOCACCIA



Red onion & rosemary focaccia image

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

1batch white bread dough (see 'Goes well with' recipe below)
5 tbsp olive oil
2 large red onions , sliced
handful rosemary sprigs
1 tsp sea salt flakes

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

THREE FLAVOUR FOCACCIA



Three flavour focaccia image

This focaccia is not fussy. It's the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.

Provided by Jamie Oliver

Categories     Sides     Bread     Italian     Baking

Time 1h5m

Yield 10

Number Of Ingredients 22

Dough
400 g strong white bread flour, plus extra for dusting
100 g fine ground semolina flour or strong white bread flour
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml lukewarm water
olive oil
extra virgin olive oil, to finish
Basil and cherry tomato topping
1 bunch of fresh basil, (30g)
1 large handful of ripe cherry tomatoes
white wine vinegar
2 cloves of garlic
Three-cheese and rosemary topping
30 g Taleggio cheese
1 small log goat's cheese
Parmesan cheese
1 sprig of fresh rosemary
Balsamic onion topping
2 red onions
a few sprigs of fresh thyme
balsamic vinegar

Steps:

  • Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
  • As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
  • Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
  • While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
  • For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
  • For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
  • To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
  • Divide the onion and the tomato toppings over two thirds of the focaccia.
  • For the three-cheese and rosemary topping, break up the Taleggio and the goat's cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
  • Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Nutrition Facts : Calories 313 calories, Fat 10.3 g fat, SaturatedFat 3.9 g saturated fat, Protein 11.1 g protein, Carbohydrate 46.5 g carbohydrate, Sugar 6.5 g sugar, Sodium 0.86 g salt, Fiber 2.1 g fibre

RED ONION FOCACCIA



Red Onion Focaccia image

Sauteing the onions in oil before using them to top this quick focaccia gives them a more mellow flavor with just a hint of crispiness.

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 small red onions, sliced and separated into rings
3 tablespoons olive oil, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

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.

Nutrition Facts : Calories 213 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 382mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

ROSEMARY AND RED ONION FOCACCIA RECIPE



Rosemary and Red Onion Focaccia Recipe image

A wonderfully delicious and easy Rosemary and Red Onion Focaccia recipe that will be eaten up fast!

Provided by The Wanderlust Kitchen

Categories     Breads

Time 2h10m

Number Of Ingredients 8

1 package active dry yeast
4 1/2 cups all-purpose flour
1/4 cup + 3 Tablespoons extra virgin olive oil for topping
2 teaspoons salt + 1 teaspoon coarse sea salt for topping
1 2/3 cups luke warm water
1 teaspoon garlic powder
2 Tablespoons fresh rosemary
1 quarter red onion (sliced thin)

Steps:

  • Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble.
  • Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
  • With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook, and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
  • Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size. Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
  • Once the dough has fully risen, gently dump it out onto a baking sheet that you've lined with parchment paper and shape it into a flat, rounded, loaf. Poke the heck out of it with your fingers to make the little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly. Top with rosemary and onions, then finish with coarse sea salt.
  • Bake for 30 minutes until golden brown. Let cool before cutting. Serve with olive oil and balsamic vinegar for dipping!

Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 45 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 638 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g

ONION FOCACCIA



Onion Focaccia image

Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 7

3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 pounds homemade or store-bought pizza dough
2 large red onions, thinly sliced
Coarse salt and ground pepper
1 tablespoon cider vinegar
1/2 cup grated Pecorino Romano
1/2 to 1 teaspoon red-pepper flakes

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.

Nutrition Facts : Calories 118 g, Fat 3 g, Fiber 1 g, Protein 4 g

ROSEMARY AND RED ONION FOCACCIA



Rosemary and Red Onion Focaccia image

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

1/4 cup lukewarm water
2 teaspoons dry active yeast (1 packet)
1 teaspoon honey
1 1/2 cups cold water
zest of one lemon
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 tablespoons chopped fresh rosemary
3 tablespoons chopped red onions
4 cups all-purpose flour
salt and pepper

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!

CARAMELISED ONION FOCACCIA



Caramelised onion focaccia image

Cut this onion focaccia into squares or tear and share - it's an ideal side dish for a barbecue alongside summer salads and can be made a day ahead

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 1h20m

Number Of Ingredients 8

250g '00' flour
250g strong white bread flour
7g sachet fast-action dried yeast
10g fine sea salt
3 tbsp good-quality olive oil , plus extra for drizzling
knob of butter
3 large red onions , sliced
2 tbsp balsamic vinegar

Steps:

  • Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
  • Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
  • Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
  • Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.

Nutrition Facts : Calories 250 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

ROSEMARY RED ONION FOCACCIA | LODGE CAST IRON



Rosemary Red Onion Focaccia | Lodge Cast Iron image

The tasty blend of red onion and rosemary in this recipe pair nicely with an olive oil and parmesan dipping sauce.

Provided by Lodge Cast Iron

Categories     Baking Recipes

Yield 10 - 12

Number Of Ingredients 13

½ cup of water, room temperature
⅛ teaspoon of dry yeast
1 cup of all-purpose flour
2½ teaspoons of active dry yeast
1 cup of warm water
3½ cups of all-purpose flour
1½ teaspoons of salt
3 tablespoons of extra virgin olive oil
1 tablespoon of fresh rosemary, finely chopped
of Red onion, cut into ¼-inch thick rings
1 tablespoon of fresh rosemary
2 teaspoons of extra virgin olive oil
2 teaspoons of flaky sea salt

Steps:

  • Mix starter ingredients together. Cover and let sit out overnight, 8 hours.
  • Mix the starter with the dough ingredients in the bowl of a stand mixer. Once combined, knead for 5 minutes. Cover the dough and let rise for one hour.
  • Spray the baking pan with oil and add 2 tablespoons olive oil. With your fingers, press the dough into the pan stretching it to the corners. Cover for 1 hour.
  • Preheat the oven to 425 degrees F. Mix the topping ingredients, except the salt.
  • Drizzle the top of the dough with 2 tablespoons of olive oil.
  • Spread the toppings on the dough pressing the rings lightly onto the bread. Sprinkle with salt.
  • Bake for 20 minutes.

ONION FOCACCIA



Onion Focaccia image

Categories     Bread     Onion     Bake     Winter     Gourmet

Number Of Ingredients 13

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
6 tablespoons olive oil
1 large yellow onion, sliced thin
1 large red onion, sliced thin
1 large shallot, sliced thin
4 scallions, chopped fine
1/4 teaspoon crumbled dried sage
1 tablespoon freshly grated Parmesan
1 teaspoon coarse salt, or to taste

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
  • In a large bowl stir together the remaining 3 tablespoons oil, the onions, the shallot, the scallions, the sage, and pepper to taste and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the Parmesan and the coarse salt and bake it in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

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

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