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How To make Onion and Olive Focaccia

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3 1/4 cups to 3 3/4 cups bread flour or all-purpose

flour
1 package active dry yeast
1 1/4 cups warm water, :

(120-130 degrees)
1 tablespoon olive oil or cooking oil
1 teaspoon salt
1 1/2 cups chopped onion,

(3 medium)
2 cloves garlic, :

minced
2 tablespoons olive oil or cooking oil
1 cup sliced pitted ripe olives and/or

snipped:

--oil-packed dried tomatoes, drained;

(optional) 2 tablespoons snipped fresh rosemary or 2 teaspoons :

dried
rosemary

:

crushed
In a large mixing bowl stir together 1 1/4 cups of the flour and the yeast. Add warm water, 1 tablespoon oil, and the salt to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down. Turn out onto a lightly floured surface. Divide in half. Shape each into a ball. Place on 2 lightly greased baking sheets. Cover and let rest for 10 minutes. For the topping: in a medium skillet cook onion and garlic in the 2 tablespoons oil, covered, over low heat for 3 to 5 minutes or till onion id translucent, stirring occasionally. Uncover, cook and stir just till onion begins to brown. Remove from heat. If using olives, stir into onion mixture; set aside. Using your hands; flatten each ball into a circle about 12 inches in diameter. With your fingers, press 1/2-inch deep indentations about 2 inches apart on surface. Spoon onion mixture on top. Sprinkle with rosemary. Cover and let rise in a warm place till nearly double (about 20 minutes). Bake in a 375 oven about 25 minutes or till golden. If using dried tomatoes, sprinkle atop bread during last 5 minutes of baking. Remove from baking sheet; cool on wire racks. Makes 2 rounds (24 servings).
VARIATIONS: BLUE CHEESE AND WALNUT FOCACCIA -- Prepare as directed, except omit the onion, garlic, olives, tomatoes, and rosemary. Instead, brush shaped dough with the 2 tablespoons olive oil or cooking oil. Sprinkle with 1 1/2 cups chopped walnuts and 1 cup crumbled blue cheese or shredded Swiss cheese. Continue as directed.

How To make Onion and Olive Focaccia's Videos

Caramelized Onion Focaccia Recipe - Laura Vitale - Laura in the Kitchen Episode 531

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Bitta Bread with Olive: Cypriot Sister of Focaccia | With Onion, Halloumi Cheese and Mint!

Hello Food Lovers! Today, we're embracing the Mediterranean vibes with a delightful recipe: Bitta Bread with Olive, the Cypriot twist on classic Focaccia. With onions that add a touch of sweetness, halloumi cheese for that extra bit of saltiness and mint for a refreshing hint, this bread recipe is bound to wow your tastebuds! So, let's gather around our kitchen, roll up our sleeves and start baking! You'll be surprised how easy it is to make, and even easier to devour!

#Bitta #OliveBread #Bread #BreadRecipe #OliveBreadRecipe #BreadRecipe

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900 gr bread dough (you may use ready to bake dough. If frozen, cover with a cloth and leave it to thaw. You can knead it yourself as well, recipe below)
250 gr halloumi, diced (wash before using to rinse off excess salt)
100 gr string cheese, diced (not essential, you can substitute 100 gr halloumi)
120 gr black olives, pitted and chopped
1 onion, finely chopped
3 sprigs of spring onion, sliced (or 10 sprigs of chives or 1,5 onions)
150 gr yogurt (4 heaped tablespoons, alternatively, kefir, cream or 100 ml milk)
100 ml olive oil, plus extra for greasing
1 tablespoon sugar (skip if you’re kneading the dough yourself)
1 egg
2 good handfuls of dried mint
1 handful of nigella seeds
1 handful of sesame seeds

• Preheat the oven on upper and lower heat, without fan to 200 C (400 F). Place a wire rack on the lower shelf.
• Put the dough in a large bowl and add onions, spring onions, halloumi and string cheese.
• Then add the yogurt, olive oil, olives, sugar, egg and finally the dried mint.
• Roughly mix for 30 seconds. Gently folding would be great, don’t punch down the dough while mixing.
• Grease a cake tin and transfer the dough to it. If there are some ingredients on top, pull the dough from sides and cover them to prevent the extra browning in oven.
• Sprinkle the sesame and nigella seeds and let it rise in a warm place about 15 minutes, until slightly puffed.
• Bake the bitta for 40 minutes. To check for doneness, thrust a pairing knife into the bitta’s centre and if there is any dough stuck to the knife, bake for another 10-15 minutes.
• Rest for 5 minutes after baking. Your bitta is ready to enjoy with the perfect crust and puffy, warm texture, which embraces all those insanely delicious flavors!

To make the bread dough:
550 gr all purpose flour
330 ml lukewarm water
1 heaped teaspoon salt
1x10 g sachet of dried yeast
1 tablespoon sugar

• Mix the lukewarm water, sugar and the yeast in a jar and let it sit for 5 minutes.
• Put the flour and the salt into a large bowl.
• Gradually pour the water into the bowl while stirring.
• Knead the dough for 10 minutes or until smooth on your counter.
• Place back in an oiled bowl. Cover with a damp cloth and leave it to prove in a warm place for 1 hour or until doubled in size.

Olive, Rosemary and Tomato Focaccia | Gordon Ramsay

An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.

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Bread dipping oil, you won't eat bread the same again

This bread dipping oil is going to change your life! It's the best appetizer to make in only 10 minutes and will impress everyone.

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#bread #dipping #oil #dippingsauce #appetizer #easyrecipe #holidayrecipes #christmasrecipe #focaccia

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)

How To Make Focaccia | Jamie & Gennaro

Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed potatoes, fresh thyme and a handful of gorgonzola. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven! Serve alone or with cured meats for a tasty and filling snack.

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