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
How to Make a Caramelized Onion Focaccia Gourmet Pastrami Sandwich
An artisan twist on the traditional hot pastrami sandwich. With decadent ingredients from bottom to top, every bite is a mouthwatering symphony!
Prep time: 5 minutes
Serves 1
INGREDIENTS
1/4 piece of a Bon Appé® Caramelized Onion Focaccia
4oz (115g) of sliced Black Bear® Pastrami (or more if you like it piled high)
1/2 oz (15g) of applewood smoked cheddar
3-4 thin slices of red bell pepper
2-3 thin slices of red onion
ShopRite® Real Mayonnaise
ShopRite® Yellow Mustard
ShopRite® Pure Ground Black Pepper to taste
ShopRite® Kosher Dill Pickle Spears on the side
METHOD
Gather and prepare all of your ingredients ahead of time so that the sandwich can be layered quickly and served hot for maximum flavor and aroma.
Carefully slice the focaccia piece in half with a large sharp bread knife (rotate the focaccia piece vertically with one of the cut sides down to make slicing easier) and warm in a toaster or toaster oven.
While the focaccia is toasting, heat the pastrami in a microwave for 20-30 seconds on medium heat.
Once the focaccia and pastrami are warm, quickly spread some mayonnaise on the focaccia, layer pastrami and mustard (don't be afraid to use lots of mustard), ground pepper, then top with the smoked cheddar, bell pepper, onion, and the top slice of the focaccia.
Slice in half to make two smaller sandwiches and immediately serve warm with a pickle on the side.
Bon Appétit!
Chef's tip: Try swapping the yellow mustard with Honey Dijon mustard or a bit of spicy mustard for some extra zing!
Subscribe to our ShopRite YouTube channel to stay up-to-date with upcoming products, deals, and more:
Follow Your ShopRite Grocery Stores here:
Website:
Instagram:
Facebook:
Twitter:
Pinterest:
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
Why does it take so long to caramelize onions?
#shorts #CaramelizedOnions #onions #foodie #cooking
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.
FIND ME ON FACEBOOK by searching for Cooking with Anto and Like my page!
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!
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