Focaccia
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
#bread
#bluecheese
#baking
#howto
#lunchrecipe
#easybread
#foryou
Spring Onion Italian Focaccia Recipe | How Tasty Channel
Food memories are preserved hand by hand. This is an original recipe from my grandmother, hailing from the italian area called Basilicata, handed down to my mom and then to me.
The dough is very easy to make, doesn’t need to knead.
This typical italian focaccia has to reach a medium height, seasoned with extravergin olive oil which makes it incredibly soft and enhanced by fresh spring onions.
Anyone who loves to discover and taste the typical italian specialities can't miss it!
This video recipe was inspired by Jamie Oliver's #MyFoodMemories
Please, leave a comment and subscribe to my channel for more recipe videos!
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Ingredients:
Makes one focaccia in a 14,5 x 9 inch (37 x 23 cm) baking tray
The Dough:
3 1/3 cups (500 g) High Gluten Flour or Bread Flour (italian Manitoba flour)
1 1/2 (7 g) teaspoon Salt
1 teaspoon (4 g) Sugar
1 1/2 teaspoon (7 g) Active Dry Yeast
About 1 1/3 cups (340 ml) Warm Water
The Filling:
1 1/2 pound (700 g) Spring Onion
Extra Virgin Olive Oil
Water
Salt
Directions:
Pour the flour in a big bowl. Add salt close to the inner bowl's edge. Make a dip on the center of the flour and pour the sugar and the yeast inside of it. Pour warm (not hot!) water into the dip and mix the yeast with the sugar untile smelt. Go on with the whole thing until the water will be absorbed and the dough will have a sticky consistency.
Knead for few seconds into the bowl. Put some flour under and over the dought to avoid it to be excessively sticky.
Cover the bowl with a plastic wrap first, then with a rag and let it rise in a warm place for at least 3-4 hours.
Meanwhile wash and cut the spring onions, put them in a frying pan with 5 tablespoons extravirgin olive oil, salt and some water. Cook at high heat for about 15 minutes, until it will be ready. Use some water to wet the spring onions if they become too dry.
Cover the backing tray's bottom surface with a layer of baking paper and grease it with some extra virgin olive oil.
After the dough has grown, stretch it in a medium thick rectangle, pour the stewed spring onions, extra virgin olive oil and a pinch of salt.
Roll the dough and roll it again making a spiral. Move it to the backing tray and stretch it with your hands, no matter if the filling will get out.
Cover it and let rising for about 30 minutes.
Put some extra virgin olive oil on the surface, salt and bake it in a preheated oven at 392 F (200°C) for about 15-20 minutes, until it's brown gold.
EASY BREAD RECIPE | Olive & Onion Focaccia
This olive and onion focaccia is an easy, shortcut cheat recipe, without the hard work of making homemade dough. With a crisp exterior, fluffy and light interior, and the brininess of olives and onions, this focaccia is not short on flavour. Who needs a stand mixer?!
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#homemadefocaccia #pizzadough #homemadebread #easyrecipe
Focaccia with onions and olives. Delicious dishes recipes with photos
Although focaccia is considered an alternative to bread, but I wouldn't call it that. It is so delicious that it is simply wrong to put it only as an addition to the dish. Baking deserves first place!
Ingredients:
Water - 240 Milliliters,
Onions - 2-3 Pieces,
Olive oil - 4 tablespoons,
Seedless black olives - 40 Gram,
Wheat flour - 330 Gram,
Dry yeast - 8 Gram,
Honey - 1 teaspoon,
Salt — 1 teaspoon,
Garlic powder — 1 teaspoon,
Italian herbs - 2.5 teaspoons (dried),
Ground black pepper - 0.25 teaspoons,
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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)
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.
#GordonRamsay #Cooking
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