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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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 Caramelize Onions Like a Pro | Food Network
Sweet, golden-brown caramelized onions take just a few simple steps.
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How to Caramelize Onions Like a Pro | Food Network
caramelized onion potato focaccia recipe foodie beauty
This caramelized onion potato focaccia recipe is a delicious and beautiful way to show off your culinary skills! The recipe is easy to follow and yields a tender and fluffy focaccia that's perfect for any occasion.
If you're looking for a delicious and beautiful focaccia recipe that you can use for any occasion, then give this one a try! The caramelized onions and potatoes make this focaccia a standout dish and it's perfect for any Italian-themed party!
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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:
Onion focaccia: how to make it tall and fluffy!
INGREDIENTS
470ml (2 cups) of water (lukewarm)
5g (1 tsp) of sugar
7g of dry yeast
500g (4 1/4 cups) of all-purpose flour
12g (2 tsp) of salt
Extra virgin olive oil
Sea salt
Onion
METHOD
1. In a small bowl add the water, sugar, and yeast, and mix until the sugar and yeast dissolve.
2. In a mixing bowl add the flour, salt, and prepared yeast. Mix with the spoon to obtain no lumps of batter. Pour the olive oil on top. Cover with cling film and transfer to the fridge for 12 hours, or overnight.
3. After 12 hours remove the dough from the bowl and transfer to the oiled pan. Arrange with the fingers to cover all sides of the pan. Cover with cling film and let it rise for 3 hours.
4. After time has elapsed pour olive oil on top and make the classic holes of the focaccia with your fingertips.
5. Arrange the sliced onion on top and sprinkle with sea salt. Sprinkle with more olive oil.
6. Transfer to the oven and bake at 190°C/374°F for 30 minutes.
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