RED ONION, GARLIC AND ROSEMARY FOCACCIA
A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore
Provided by Boo L
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift the flour, salt and sugar into a bowl.
- Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
- Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
- Turn the dough out and knead it for 10 minutes on a lightly floured surface.
- Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
- Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
- Make deep holes in the dough about 1 inch apart.
- Allow to rise for 20-30 minutes.
- Preheat the oven to 200C / 400F / GM6
- Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
- Spread over the surface of the bread, and cover with the chopped onion.
- Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
- Bake for 25 minutes, and then cool on a wire rack.
Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ofentse Mokobodi
[email protected]I love the flavor combination of the red onions, garlic, and rosemary. This focaccia is perfect for a snack or a meal.
Abraham Wences
[email protected]This focaccia is so delicious and easy to make. I will definitely be making it again.
Will Diggs
[email protected]I've made this focaccia several times and it's always a hit. It's perfect for a party or a potluck.
Kesron Mckie
[email protected]This focaccia is a great way to use up leftover red onions and garlic.
DARLENE DAILY
[email protected]I'm not a huge fan of focaccia, but this recipe changed my mind. It was so flavorful and delicious.
Opoku Desmomd
[email protected]This focaccia is so easy to make and it always turns out great. I love that I can use different toppings to change up the flavor.
Carol “Cardef” Stephens
[email protected]I made this focaccia for a party and it was a huge hit! Everyone loved it.
Md Ashik.
[email protected]This is the best focaccia I've ever had! The flavors are amazing and the texture is perfect.
Bipul Xetrri
[email protected]I followed the recipe exactly and the focaccia turned out perfect! It was light and fluffy with a crispy crust. The red onions, garlic, and rosemary were a great combination.
hiroo121 hiroo12
[email protected]This focaccia was absolutely delicious! The red onions, garlic, and rosemary gave it such a wonderful flavor. I will definitely be making this again.