How To make Focaccia, Caramelized Onion
3/4 c water
2 olive oil; or veg. oil
2 c bread flour
1 sugar
1 ts salt
1 1/2 ts bread machine yeast
ONION TOPPING: 3/4 c shredded mozzarella cheese
2 grated parmesan cheese
l. Measure carefully, placing all ingredients except Onion topping and cheeses in bread machine pan in the order recommended by the manufacturer.
Bake on Dough cycle. 2. Grease cookie sheet. Pat dough into 12 inch circle on the cookie sheet.
Cover and let rise in warm place about 30 minutes or until double. Prepare Onion Topping. 3. Heat oven to 400F. Make deep depressions in dough at 1 inch intervals
with finger or handles of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15-18 minutes or until edge is golden brown. Remove from cookie sheet to wire rack. Serve warm
ONION TOPPING Melt 3 Tbs. margarine or butter in 10 inch skillet over medium low heat. Add 2 medium onions, sliced and two cloves of chopped garlic. Cook , stirring occasionally until onions are brown and caramelized. Remove from heat, follow above instructions.
>From: Jdbthomp@aol.com
How To make Focaccia, Caramelized Onion's Videos
Holiday Recipe: Caramelized Onion, Cheddar & Lager Focaccia
The steps to make this no-knead focaccia are simple, and the work is minimal: mix, rise, shape, rise and bake. If you’re thinking about having it for dinner, mix up the dough one or two nights ahead and bake it right before serving. The caramelized onions and cheddar are so good together, but you can add a sprinkle of chopped olives and cut the focaccia into small wedges if you want a fancier party app.
FULL RECIPE:
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Caramelised Onion & Rosemary Focaccia Bread
Italian Focaccia bread
ingredients:
500g Stronge bread flour
300ml Lukewarm water
1 Tbsp yeast
1 Tsp sugar
1 Tbsp salt
2 Red onions
3 Tbsp olive oil
Olives- fresh rosemary
(for topping)
Better Home Made - Caramelised Onions & Blue Cheese Focaccia
The Ideas Kitchen has teamed up with celebrity chef and award winning author Rachel Allen to bring you a this delicious caramelised onions and blue cheese focaccia recipe using the new Panasonic breadmaker. The sweetness of caramelised onion combined with the peppery taste of blue cheese means this rustic focaccia will be a tasty side to accompany any Italian dish. Find the full recipe here: theideaskitchen.co.uk
Caramelized Onion Potato Focaccia!
Focaccia with Caramelized Onion, Pancetta, Oregano, and Chia Seeds
Recipe from Cook's Illustrated (America's Test Kitchen). I also made a full video on it with the full recipe
#shorts #focaccia
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 :)
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#vegan #pandaskitchen