Double Wheat Tomato Caramelized Onion Focaccia
This healthy focaccia uses two freshly milled whole wheats. Hard Red Spring Wheat, which provides a good chew to dough. Soft White Winter Wheat which adds lightness and crispness. Both provide mega nutrients and fiber. Topped with San Marzano tomato sauce, fresh basil and garlic and caramelized onions. This focaccia is sure to please a boat load of folks at your next party. Be sure to watch the IGTV also! Recipe at highvibetime.com #focaccia #wholewheat #freshbasil #garlic #healthyfood #healthysnacks #wholegrain #italian #italianfood #italianstyle #millingmachine #millinggrain #garden #homemade #sourdough #sourdoughbread #sourdoughstarter #dough #pizza #pizzalover #boatparty #boating #sailboat #sailboats #lake #lakemichigan #sunnyday #swimming #chef #videos
Easy Appetizer Focaccia Bread with Caramelized Onions Pears and Blue Cheese
This is the standard Focaccia bread recipe that I use for ANY TOPPINGS! The possibilities are endless on what you can create, use your favorite toppings. I ate this at a restaurant many years ago, and I decided to make it at home, seeing as how that restaurant is now closed.
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INGREDIENTS
1 Cup of Warm water (use thermometer about 80 degrees)
1 Package of Active Dry Yeast (instant rise is best)
2 Teaspoons of Honey
2.5 Cups of Flour
1.5 Cups of Extra Virgin Olive Oil (please more for dripping on top)
1 Teaspoon of KOSHER SALT (please do not use table, big difference)
1 Large Sweet Onion (sliced thin)
3 Teaspoons of Brown Sugar (light)
1 Bosc (or any kind you like) Pear
1.5 Cups of Crumbled Blue Cheese
DIRECTIONS:
Step 1
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
Step 2
Heat 1 tablespoon of the oil. Add the onion and brown sugar, cover and cook over moderate heat, stirring occasionally anywhere from 10 to 20 minutes - you stop once they are shrunk in size and a nice caramel brown color!
Step 3
Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. I use parchment paper to prevent sticking and it also bakes evenly this way. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, anywhere from 30 minutes to 1 hour (depending on the temperature in your home, or where you put the bowl to rise next to something warm would make it poof quicker!)
Step 4
Put all of your toppings on, scatter it nice and evenly. Bake for 20 minutes and no longer as then the crust will brown too much!
ENJOY!
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 Bread Recipe
This Caramelized Onion Bread is by far one of the best bread recipes. This bread is soft and fluffy and it smells wonderful while baking. The caramelized onion brings such a wonderful flavor.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.
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Caramelized Onion Focaccia Recipe - Laura Vitale - Laura in the Kitchen Episode 531
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Onion-and-Leek Focaccia | Deliciously Crisp Exterior | Kitchen Conundrums
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
INGREDIENTS:
-4 3/4 cups unbleached bread flour, plus more for dusting
-2 1/4 cups warm water (about 110 degrees)
-3/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
-1/3 cup plus 3 tablespoons extra-virgin olive oil, plus more if needed
-6 medium onions, halved and sliced 1/2 inch thick
-1 tablespoon plus 1 1/2 teaspoons kosher salt
-3 leeks, white and light green parts only, roots untrimmed
-1 bunch fresh chives
-1 bunch fresh rosemary, small sprigs only
-Flaky sea salt, for sprinkling
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Martha Stewart Living’s Culinary Director and James Beard Award winner Thomas Joseph solves your everyday cooking dilemmas. New videos weekly.
#Focaccia #Italian #CookWithMe