HOW TO MAKE FOCACCIA 3 ways: caramelised onion, rosemary, and plain
Take one bite of this focaccia and you will immediately fall in love with it! Serve it up to your family or friends and they will be talking about it for ages. Focaccia is an Italian flatbread, more specifically from Genoa. Focaccia Genovese, as it is known in Italy, can be made with various different toppings. In this video I show you how to make the classic simple focaccia bread, and also how to make rosemary and onion focaccia. Unlike many focaccia breads sold in Italy, this recipe is one hundred percent vegan! So put on your apron and let’s learn how to make focaccia bread from scratch.
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???? ☕ RECOMMENDED EQUIPMENT FROM THIS RECIPE ????️????
I only list utensils I truly love and would be happy recommending to family and friends. So this is not a complete list of all the utensils I use in this recipe.
Measuring cups
I recently got this colorful set of measuring cups and spoons. They make me really happy every time I bake with them. Plus they stack really nicely for easy storage. View/buy them here:
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Stand Mixer
What I love about this stand mixer is that there is a light which illuminates the bowl so you can see all your ingredients coming together. View/buy it here:
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Set of mixing bowls
Pyrex bowls are really versatile and, no matter how many I have, I always run out. I use them for mixing, reheating food in the microwave, storing non-perishables, and freezing. Plus, they are dishwasher-safe! View/buy them here:
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INGREDIENTS
For dough:
600g bread flour
430g lukewarm water
2 tsp granulated sugar
1 tsp salt
60g extra virgin olive oil
2 heaping tsp active dry yeast
For garnish:
1 white onion + olive oil for frying / Rosemary / nothing depending on what flavour you are making
AND
Coarsely-grated salt
Quarter cup extra virgin olive oil
Quarter cup lukewarm water
+Extra olive oil to line the bowl and baking tray
The sizes of my trays are:
Round tray: diameter = 21cm
Rectangular trays: 18cm x 28cm
(Total of 1350 square cm = 200 square inches)
DISCLAIMER
Links included in this description may be affiliate links, so if you purchase a product I might receive a small commission. You will not be charged extra for this! I do not take any responsibility for injuries caused to you, other people or pets, or damage to your belongings as a result of watching this video.
Caramelized Onion Focaccia Bread
Focaccia Bread
1 cup of warm water
1 packet of active dry yeast
1 tbsp of sugar
Let sit for 5-10 minutes
Add
1/3 cup of olive oil
1 tsp of salt
Couple shakes of garlic powder
2 and half cups of flour
Mix together and let rest for an hour
Place dough in a pan with olive oil on the bottom of the pan
Top with olive oil, rosemary basil and thyme and caramelized onions
Bake at 400 until bread is brown to your liking
Rosemary Basil and Thyme:
#shorts #cooking #recipe
the most amazing NO-KNEAD FOCACCIA w/rosemary & caramelized onion recipe
#vegan
This is an adaptation of Bon Appetit's No-Knead focaccia recipe. Instead of using honey, I am using corn syrup for those who want to go vegan.
This is a super low-effort and easy bread recipe for beginner bakers and the results are absolutely outstanding. Crispy on the outside, fluffy on the inside, this is my perfect bread. Give this a shot!
Link to 11x9 Baking Pan:
0:00 Introduction
1:02 Essential Ingredients
2:32 Optional Toppings
2:49 Equipment
4:04 Disclaimer
4:18 Day 1 - Prepare Dough 1st Rise
5:32 Day 2 - Prepare Dough 2nd Rise
6:29 Prepare Toppings
6:56 Shape Bread
7:24 Add Toppings
8:16 Eat With Face
9:32 Conclusion
INGREDIENTS
BREAD
7g instant dry yeast
2 tbsp corn syrup (honey or sugar work too)
625g all-purpose flour
1 tbsp kosher salt
2 1/2 cup lukewarm water
4 tbsp extra virgin olive oil + 2 tbsp for later
Butter
TOPPINGS
1 onion
Balsamic vinegar
2 tbsp rosemary
SUPER OPTIONAL TOPPINGS
2 slices mozzerella
Parmigiano Regianno
Spring of fresh basil
TO SERVE
Olive oil
Balsamic vinegar moderna
Salt & pepper
DIRECTIONS
DAY 1
1. In large bowl, whisk together yeast, corn syrup and water. Let bloom for 5 minutes until foamy and creamy. Not foam = dead yeast.
2. Add flour and salt, combine with rubber spatula until no dry streaks remain.
3. Make room to pour olive oil. Stir well so dough is covered in oil.
4. Cover with plastic wrap and let rise in fridge for 8-24 hours, or until doubled in-size. If in a rush, you can let this rise at room temperature for 3-4 hours but is not recommended.
DAY 2
1. Remove dough from fridge and plastic wrap. Using two forks, lift up edges of dough and pull towards center. Do a quarter turn and repeat the folds. 2 full circles, so 8 total folds.
2. Generously butter baking sheet/pan. Add 1 tbsp olive oil to pan as well.
3. Add dough to pan, flipping a couple times to coat the dough in oil.
4. Let dough rise at room temp for 1.5 - 4 hours or until doubled in size.
5. Meanwhile prepare caramelized onions by cooking in butter on low heat until a dark color is achieved. About 1 hour. Optional finish with balsamic vinegar.
6. Finely chop rosemary.
7. Preheat oven to 450F
8. Lightly oil hands and create deep dimples into dough using fingertips. Your fingertips should be reaching the bottom of the pan.
9. Brush on 1 tbsp olive oil, sprinkle with salt, add caramelized onion & rosemary. Add other SUPER OPTIONAL toppings if desired.
10. Bake for 20-30 minutes, until golden brown. Check bottom of dough for crispyness.
11. Remove from pan, cut and serve immediately.
12. Enjoy :)
*You can reheat leftovers at 300F for about 10 minutes. Pro-tip, use an air fryer :)
instagram:
#vegan #pandaskitchen
Caramelized Onion Focaccia (EASY QUARANTINE RECIPE)
Ingredients
1.25 tsp (5 grams) active dry yeast
¾ cup + 2 tbsp (188 ml) luke warm water
2 cups (300 g) all-purpose flour
1.5 tsp (8g) fine sea salt
One onion
Olive Oil
2 tsp of rosemary
Step 1:
In a small bowl, combine luke warm water with active dry yeast and mix. Let sit for five minutes.
Step 2:
In a medium bowl, combine flour with 1.5 tsp of sea salt and whisk until thoroughly combined. Add in your water-yeast mixture and mix together until it forms a dough. Knead the dough until it gets roughly smooth (around 3-5 minutes). (If rough, add a little water.)
Step 3:
Lightly grease a bowl with olive oil and place your dough inside. Grease plastic wrap and place over bowl. Let rise in a warm area for 1.5-2 hours or until doubled.
Step 4:
Grease a sheet tray or pan with olive oil and place the dough on. Spread dough out and sprinkle a generous amount of rosemary on top. Cover and let rise for 30-45 minutes.
Step 5:
Chop half an onion into small pieces. Heat a pan with some oil and lightly brown the onions. Add some water and cover to soften. Heat on pan and continue until onions are translucent and brown. Set aside.
Step 6:
Preheat over to 450 degrees Fahrenheit. Generously drizzle top of dough with olive oil and sprinkle with a little salt. Place bread in oven for 20 minutes. Take out from oven and add caramelized onions on top. Place bread back in oven for another 10 minutes.
Step 7:
Take out focaccia when it reaches a golden brown color. Let cool for a couple of minutes and cut and serve.
SOURCE:
Easy Caramelised Onion Focaccia bread recipe
Caramelised Onion Garlic Focaccia bread.
Made with delicious homegrown red onions ????
Ingredients
120ml of olive oil
2 garlic cloves crushed
1 tbsp of Dried Rosemary
1/4 teaspoon of black pepper
230ml of warm water
1 x 7g sachet of Quick action yeast
1/4 teaspoon of honey
320g of Plain Flour
1/2 teaspoon of Salt
................
1 red onion
1 tbsp of sugar
1/2 tbsp of olive oil
Method
To make Dough
1. Combine olive oil, crushed garlic, rosemary, and black pepper in a small saucepan. Place the pan over a low heat and cook, stirring occasionally for 5 minutes until aromatic, don't let the garlic brown. Pour through a sieve, separating the ingredients from the oil.
2. In a large bowl, combine the warm water, yeast, and honey. Stir, then allow to rest for 5 minutes.
3. After 5 minutes add 120g of flour and half of the newly made garlic infused olive oil to the bowl. Stir in until the flour has combined with the water, yeast and honey. Let it rest for another 5 minutes.
4. Stir in the remaining flour and salt. stir to form a dough, then transfer to a floured surface. Knead 10-15 times until the dough is smooth and stretchy
5. Transfer the dough to a large oiled or lined bowl, cover the top with cling film or a tea towel, leave to rise for 1 hour.
6. Preheat the oven to 220°c
7. Slice a red onion, add to a pan with 1 Tbsp of sugar & 1/2 tbsp of olive oil Heat on low for 5 minutes until softened, set aside.
8. Turn out the risen dough onto a lined baking tray. Using a rolling pin & your hands, spread out the dough to make a large rectangle. Then dimple the dough by prodding with your fingers. Set aside for 10 minutes to puff up a little.
9. Drizzle with 2 tablespoons of garlic infused oil. Sprinkle some dried rosemary, scatter the Caramelised onion on top.
10. Pop in the oven for 12- 15 minutes until browned.
Caramelized Onion & Roasted Garlic Focaccia