Best Red Onion Sage Focaccia Bread Machine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROSEMARY AND RED ONION FOCACCIA



Rosemary and Red Onion Focaccia image

Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.

Provided by spicyperspective

Categories     Yeast Breads

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup lukewarm water
2 teaspoons dry active yeast (1 packet)
1 teaspoon honey
1 1/2 cups cold water
zest of one lemon
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 tablespoons chopped fresh rosemary
3 tablespoons chopped red onions
4 cups all-purpose flour
salt and pepper

Steps:

  • Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
  • Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
  • Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
  • Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
  • Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
  • Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
  • Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
  • Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

CARAMELIZED ONION FOCACCIA ( BREAD MACHINE)



Caramelized Onion Focaccia ( Bread Machine) image

This recipe is very easy and very tasty! I don't remember where it came from originally, but I have been making it for several years. Preparation time does not include the time it takes for the dough in the bread machine.

Provided by Lvs2Cook

Categories     Yeast Breads

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup water
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded
3 tablespoons butter
2 medium onions, sliced
2 garlic cloves, minced

Steps:

  • Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
  • When dough is finished, grease cookie sheet.
  • Pat dough into twelve-inch circle on sheet.
  • Cover and let rise in warm place about 30 minutes or until almost double.
  • Prepare onion topping.
  • Heat oven to 400º.
  • Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
  • Spread topping over dough.
  • Sprinkle with cheeses.
  • Bake 15 to 20 minutes or until edge is golden brown.
  • Cut into wedges, serve warm.
  • Onion topping: melt margarine in skillet over medium-low heat.
  • Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

RED ONION, GARLIC AND ROSEMARY FOCACCIA



Red Onion, Garlic and Rosemary Focaccia image

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

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

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

CHEESY ONION FOCACCIA (BREAD MACHINE)



Cheesy Onion Focaccia (Bread Machine) image

Just looking at this golden cheesy bread will make you drool, and the smell is incredible. This is from TOH Apr 2005. To say that we love it would be an understatement! Preparation time includes dough cycle of 1 hour but that will depend on the bread machine.

Provided by mums the word

Categories     Breads

Time 1h18m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup water (70-80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour (I use all purpose flour)
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 onions, sliced and quartered (medium)
3 garlic cloves, minced
1/4 cup butter
2 teaspoons italian seasoning
1 cup cheddar cheese, shredded
2 tablespoons parmesan cheese, grated

Steps:

  • In bread machine, place dough ingredients in the order suggested by the manufacturer. Select dough setting.
  • After 5 minutes of mixing, check to see if you need to add 1 tbsp water or flour.
  • When dough cycle is complete, place dough onto a lightly greased 12" pizza pan and pat into a 10" circle.
  • Cover and let rise in warm place for 30 minutes or until doubled in size.
  • Meanwhile, in large skillet saute onions and butter for 15 minutes.
  • Add minced garlic and cook 5 minutes more. Stir in Italian seasonings.
  • Using the end of a wooden spoon, make deep indentations 1 " apart in dough.
  • Top with onion mixture and cheeses.
  • Bake at 400F 15-18 minutes or until golden. Serve warm.

Nutrition Facts : Calories 370.6, Fat 19.4, SaturatedFat 9.8, Cholesterol 41.6, Sodium 601.6, Carbohydrate 38.5, Fiber 2, Sugar 3.9, Protein 10.6

Related Topics