* Exported from MasterCook *
Focaccia, Caramelized Onion and Olive
Recipe By :Red Star
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For dough:
2 cups all-purpose flour
1 1/2 cups white whole wheat flour -- (or substitute
additional all-purpose flour)
3 tsp vital wheat gluten -- optional - will create
a fluffier dough
2 1/4 tsp Platinum Superior Baking Yeast -- (1/4oz, 7g)
1 1/2 tsp kosher salt
1/4 cup olive oil -- plus
3 Tbsp olive oil -- (to 4 Tbsp) for drizzling
1 1/2 cups warm water -- (120-130F)
For the topping:
1 Tbsp olive oil
2 large red onions -- thinly sliced
1 tsp dried thyme
1/4 tsp kosher salt
1/8 tsp red pepper flakes
12 olive oil packed pitted olives -- sliced in half
An easy no-knead recipe for golden, fluffy focaccia. ANYONE can make
this bread! Use this recipe as a base for any of your favorite
toppings and impress your guests.
Yield: 1 focaccia
In the bowl of a standing mixer or a large mixing bowl, stir together
the all-purpose flour, whole wheat flour, yeast and salt. Drizzle
with olive oil. With a hand mixer or a stand mixer with paddle
attachment, beat on low speed while gradually pouring in the warm
water. Slowly increase the speed to high, then beat for 1 minute. The
dough will be very sticky. Transfer to a clean, lightly oiled bowl,
turn once to coat, then cover with plastic. Let rise in a warm, draft
free plate for 1 hour, until the dough becomes puffy, or store in the
refrigerator for up to 3 days.
While the dough is rising, prepare the caramelized onion topping.
Heat the olive oil in a very large skillet over medium. Add the
onions and salt, then sauté until they begin to soften, about 5
minutes. Reduce heat to low and let cook for 20 to 30 minutes, until
deep brown, sweet, and tender, stirring occasionally. Stir in the
thyme and red pepper flakes.
Place a rack in the upper third of your oven and preheat the oven to
375F. Drizzle a large baking sheet generously with olive oil.
Gently turn the risen dough out onto the greased baking sheet. Coax
and stretch to a 1/2" thick oblong shape (it may not be uniform),
then cover with lightly oiled plastic and let rest 15 minutes if the
dough was not refrigerated, or 30 minutes if it was. With your
fingertips, "dimple" the dough by poking it gently all over with your
fingers. Drizzle additional olive oil over the top, then top with
caramelized onions and olives. Bake until golden brown, 20 to 25
minutes, checking at the 15 minute mark. Serve warm or at room temperature.
Source:
"created by Well Plated by Erin"
S(Internet address):
https://redstaryeast.com/recipes/caramelized-onion-and-olive-focaccia/
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Per Serving (excluding unknown items): 172 Calories; 8g Fat (39.0%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : 2019 - 0922