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
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hakizimana pascal
[email protected]I love this focaccia! It's so easy to make, and it always turns out perfectly. I especially love the crispy crust.
Saad Khan
[email protected]This is the best focaccia recipe I've ever tried. The bread is so soft and fluffy, and the toppings are so flavorful. I highly recommend this recipe.
Melissa Zaring
[email protected]I've made this focaccia several times now, and it's always a hit. It's the perfect bread for sandwiches, or just to snack on with some olive oil and balsamic vinegar.
Saulih Mohammed
[email protected]This recipe is a keeper! The focaccia is so easy to make, and it always turns out perfectly. I love that I can change up the toppings to suit my mood or what I have on hand.
Md Soref
[email protected]I made this focaccia for a party, and it was a huge hit! Everyone loved it, and I got so many compliments. I'll definitely be making it again soon.
Fikirini Karisa
[email protected]This was my first time making focaccia, and it turned out great! I followed the recipe exactly, and the bread was perfect. I can't wait to experiment with different toppings next time.
SfP_X_sohel AnGeL_pornima
[email protected]I'm not a big fan of focaccia, but this recipe changed my mind. The bread is so light and fluffy, and the toppings are just perfect. I'll definitely be making this again.
Aish Aish
[email protected]This focaccia is amazing! I've made it several times now, and it's always a hit. It's the perfect bread for any occasion.
Tehzeeb ul haq
[email protected]I love this focaccia! It's so easy to make, and it always turns out perfectly. I especially love the crispy crust.
MD Mahedi
[email protected]This is the best focaccia recipe I've ever tried. The bread is so soft and fluffy, and the toppings are so flavorful. I highly recommend this recipe.
adib baqakhill
[email protected]I've made this focaccia several times now, and it's always a hit. It's the perfect bread for sandwiches, or just to snack on with some olive oil and balsamic vinegar.
Cynthia
[email protected]This recipe is a keeper! The focaccia is so easy to make, and it always turns out perfectly. I love that I can change up the toppings to suit my mood or what I have on hand.
Zain Tanoli335
[email protected]I made this focaccia for a party, and it was a huge hit! Everyone loved it, and I got so many compliments. I'll definitely be making it again soon.
Om Parkash
[email protected]This was my first time making focaccia, and it turned out great! I followed the recipe exactly, and the bread was perfect. I can't wait to experiment with different toppings next time.
Chabota Bbeuklee
[email protected]I'm not usually a fan of focaccia, but this recipe changed my mind. The bread is so light and airy, and the toppings are just perfect. I especially love the crispy bits of red onion.
Joneabbas Sial512
[email protected]This focaccia is amazing! The flavors of the red onion, garlic, and rosemary blend perfectly together, and the bread is so soft and fluffy. I will definitely be making this again.