Red onion and jalapeño focaccia bread recipe
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- Dish type
- Italian bread
This rather indulgent focaccia builds on a traditional white bread recipe. Great served with antipasti and red wine.
Yorkshire, England, UK
5 people made this
- 500g strong white bread flour
- 1 (7g) sachet fast action dried yeast
- salt and pepper, to taste
- 320ml lukewarm water
- 1 large red onion
- 1 to 2 cloves garlic
- 2 tablespoons sliced green jalapeños
- 4 tablespoons olive oil
- ground paprika, to taste
- chopped fresh rosemary, to taste
- 10g butter (optional)
MethodPrep:30min ›Cook:30min ›Extra time:30min proofing › Ready in:1hr30min
- Place flour, yeast and a generous pinch of salt in a bowl. Form a well in the centre, and pour in the water. Mix well, forming a moist but non-soggy, pliable dough. Knead on a clean, floured surface for 10 minutes. Cover and leave to rise in a lightly oiled bowl for 30 minutes.
- Preheat oven to 180 C / Gas 4.
- Chop the onion and garlic into medium sized chunks, and the jalapeño into 3mm slices. Fry in a frying pan with a swig of olive oil on a low heat until onion is lightly brown. Stir through paprika, rosemary and ground pepper.
- Work two tablespoons of olive oil through the dough, before also incorporating about half of the onion mix into the dough. Add a small amount of butter (10g) to the dough for an extra rich consistency if desired.
- Stretch out dough to about 2cm thick over a greased baking tray. It works well split between in two medium sized circular cake tins.
- Bake in the oven for 30 minutes, sprinkling the remaining onion mix over the bread 20 minutes into baking time. Bake until risen and golden brown. Best enjoyed fresh from the oven with red wine and olives!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Made this with black olives and sundried tomatoes. Adding the butter as suggested gave it a melty consistency - would definitely recommend. This was delicious!-02 May 2015
Variation: Focaccia with Lemon Slices, Tarragon, and Sea Salt This is one of my favorite toppings, especially in the spring and summer, both for the taste and for the lovely pattern of texture and color. Cut 4 lemons into very thin slices, as thin as you can possibly cut while still keeping each slice intact (a mandoline slicer is the best tool for this). Carefully remove the seeds. When the focaccia has finished proofing and is ready to bake, arrange the lemon slices on the top of the focaccia and press them into the dough. Sprinkle 2 teaspoons dried tarragon and 2 teaspoons coarse salt across the top, then bake as above.
- 2 medium red onions
- 2 Tablespoons olive oil, plus more for the baking sheet
- Bunch of fresh thyme
- 2 Ounces Asiago cheese
- Focaccia dough, fully fermented (see notes)
Onion and Cherry Tomato Focaccia
Nothing can match taste and satisfactions of home-made bread. If that bread is Focaccia topped with almost roasted cherry tomatoes and almost caramelized thin red onion slices with concentrated sweet flavor, its unbeatable good.
Sharing with an easy yet very elegant Italian bread. I love snacking on Focaccia and often try various topping combination on Focaccia. Onion and Cherry Tomato topped Focaccia is my all-time favorite.
I often use Instant (fast action) Dry Yeast to make Focaccia. Instant yeast requires only one kneading cycle which means you can bake and serve this flat bread much faster than regular yeast breads. What are you waiting for? bake one today and enjoy!!
Onion and Cherry Tomato Focaccia
- 8-10 Cherry Tomatoes
- 1/4 Red Onion (thinly sliced for topping)
- 2 & 3/4 Cup All-Purpose Flour
- 1 Cup Water (lukewarm water)
- 1 & 1/2 tsp Salt (Plus some coarse pink salt for sprinkling over dough)
- 1/3 Cup Olive Oil (plus extra for brushing and greasing pan)
- 1 tbsp Rosemary (fine chopped dry or fresh rosemary)
- 1 tbsp Sugar
- 1 tbsp Instant Dry Yeast (Or Fast Action Yeast)
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- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon honey
- 2 cups warm water (100° to 110°)
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 cup whole wheat flour
- 4 teaspoons olive oil, divided
- 2 teaspoons sea salt
- 1 teaspoon olive oil
- 5 cups thinly sliced red onion
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper
To prepare the sponge, dissolve yeast and honey in warm water in a large bowl, and let stand 5 minutes. Lightly spoon all-purpose flour into dry measuring cups level with a knife. Stir all-purpose flour into yeast mixture. Cover and chill overnight.
To prepare dough, stir yeast mixture with a spoon let stand 30 minutes or until it begins to bubble. Combine yeast mixture, bread flour, whole wheat flour, 1 tablespoon oil, and 2 teaspoons sea salt in a large bowl. Beat with a mixer at medium speed for 15 minutes or until dough pulls away from sides of bowl. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size (dough will be wet).
Spread 1 teaspoon oil evenly over bottom of a 15 x 10-inch jelly roll pan. Pour dough into pan let stand 5 minutes. Gently press dough to fill pan let stand 30 minutes.
While the dough is rising, prepare topping by heating 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion and rosemary, and cook 15 minutes or until browned. Arrange onion over top of the dough. Sprinkle with 1/4 teaspoon sea salt and crushed red pepper. Bake at 425° for 25 minutes or until golden brown. Cool 5 minutes.
For years, I have been anti-bread-machine. From my knowledge of them, I thought they were a cop-out way of making bread. However, thanks to one of my culinary heroes, Alton Brown, I have come to realize that bread machines are quite handy for kneading and proofing dough. So, in light of my recent change of heart, I received a most beautiful bread machine for my birthday.
I&rsquom still in the stage of only making the recipes included in the instruction manual. I will be brave and branch out soon, but I&rsquom still trying to get my bread-legs steady. I can, however, augment those recipes, and that is how we ended up with this beautiful jalapeño focaccia to compliment our chili we made last weekend.
I must say that I may officially be spoiled to this little appliance. It does all the hard, temperamental parts of bread making for you. I&rsquove never been a big fan of those parts. For this bread, it combines the ingredients and kneads them into a lovely dough. Then, the proofing is done inside the machine at precisely the correct temperature. After that, all you need to do is roll it out and bake it.
We loved this spicy focaccia, and we plan on making it again and again with many variations. As for the bread machine, it definitely has my seal of approval.
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Definitely needs more salt. Also was a little too dry. Not my first time making foccacia and I was not impressed with this recipe.
Very easy and quick to make. Used store bought olive tapenade rather than having to pit and slice olives which worked perfectly.
Very easy and makes an extremely versatile focaccia can use onion, olive, sun-dried tomato, parmesan, roasted garlic or flavored oils to customize. Start to finish I made in under 3 1/2 hours.
Made this as an informal appetizer. Served with olive oil and Balsamic for dipping. Excellent results! Easy and full of flavor. Served with a nice Chianti. Will definately make again.
I thought the bread was a little dry. The top was moist, but not the inside.
Great, easy and gets rave reviews every time. I use my bread machine to make this -- just put all the ingredients in it and set it to ɽough' setting. When the dough is done, then continue on with the other steps. I've made this many times -- and have tried adding things on top -- roasted garlic, minced artichoke hearts, asiago cheese, Everything works out wonderfully!
Wonderful. I'm not much of a baker, but this was sooo easy and delicious. I made it following the receipe the first time, and it turned out perfectly. We loved it so much I made it again the following day, this time adding minced garlic into dough with the rosemary, and topping with red peppers I roasted and some fresh basil (I was going to try sun dried tomato, but didn't have any - I'll do that next time). I'm going to use it to make my husband's sandwiches for lunch.
This is the first time I've attempted bread - It was so easy to make and the taste was incrediable. I added 1/4 cup of fresh grated parmesan to the top of the bread before cooking. I was amazed at how beautiful my creation was! I will make this again. Note: I did not make any adjustments for high altitude.
This was one of the best focaccia's I have ever made. The entire family loved it and my 15 year old son said I should definately make this again. I doubled the rosemary and onion and made the dough in the bread machine and it was completely delicious. Does everyone know how to pit all those olives? - squash them with the flat side of a large knife and the pit comes right out.
Wonderful taste and texture! It was fun to make and looks very appetizing. It doesn't keep very well so I would suggest using it all the day it is baked. I definitely would not freeze it.
This is a great recipe. I cut the "round" into top and bottom sections and then layered on some fresh meats and cheeses along with some fresh veggies to make a large sandwich to be sliced into wedges and served. Wonderful.
It's tasty, and so easy that my husband makes it!
I made this yesterday and not a piece was left over. Everyone loved it - even the kids
This is the first focaccia recipe I ever made and I still make it. ( I actually have the Sept 1991 issue!) This recipe introduced me to the world of focaccia bread and since then, I'm known as the foccaccia Queen in my family!
Focaccia with caramelised red onions
1 tsp dried yeast
225ml lukewarm water (approximately)
350g strong white flour
3 tbsp extra virgin olive oil
1 tsp salt
2 medium red onions, finely chopped
Rosemary (or sage), finely chopped, to taste
Coarse sea salt
1. Mix the yeast and 2 tsp of sugar in the lukewarm water and allow it to activate &ndash when the yeast froths, it&rsquos ready to use.
2. Sieve the flour into a mixing bowl. Add 3 tbsp olive oil, salt and the yeast mixture.
3. Mix to a loose dough, adding more flour or water as required, until just combined. Knead for about 5 minutes. Leave the dough to rise in a well-oiled bowl covered with plastic wrap until the dough has trebled in size and is springy to the touch, which will take about 2 hours. It will rise best in a warm location, such as a hot press or near a cooker or oven.
4. Meanwhile, to caramelise the red onions, heat a saucepan with olive oil, add the onions and 2 tbsp sugar and allow to sauté slowly for 8&ndash9 minutes, until the onions have softened. Set aside.
5. When the bread has risen, knock it back and tip it out onto an oiled surface. Knead it again by hand for 2&ndash3 minutes.
6. Divide the dough into 2 pieces and roll out into rectangles 1cm thick (or just make 1 large rectangle). Put the rectangles onto an oiled baking sheet and make indentations with your fingertips. Brush the surface generously with olive oil. Sprinkle the onions, finely chopped rosemary (or sage) and coarse sea salt on top. Allow to rise again for 1&ndash1 1/2 hours, until doubled in size.
7. Preheat the oven to 230°C/fan 210°C/gas 8. Bake for 5 minutes, then reduce the temperature to 200°C/fan 180°C/gas 6 and bake for a further 10 minutes. Allow to cool before serving.
Focaccia with Red Onion and Kalamata Olives
This is my favorite focaccia recipe, it is extremely versatile. I use Gold Medal Bread Flour (Sometimes called harvest King) because it is a "strong" flour meaning it is mostly hard wheat containing a higher gluten content, thus creating the harder european style crust and a soft but chewing interior. You may also replace 2 cups of the "Bread" flour with 2 cups of Spelt (The original wheat before hybridization) although the texture of the bread will be a little different, and the crust will be softer. If you are a Kamut fan, well, due to the low/no gluten content you can only replace 1 cup of the "Bread" flour. I have not tried experimenting with Barley and Oat flour with this recipe as to me, it would no longer be focaccia at that point. This will make makes either 8 small or 4 large. I tend towards the smaller size since its a little more manageable in a sandwich situation.
Ingredients You'll Need
6 cups of Bread Flour (Gold Medal Harsvet King - Bread flour, or equivelant, I think that a couple of flour companies even call it Artisan Flour to make it sound more Shee shee Poo poo)
1 tsp Kosher Salt
2 Packages Active Dry Yeast
1/4 cup olive oil
2 1/4 cups lukewarm water
2 cups Pitted Kalamata Olives (Cut in Half either lengthwise or across, whichever blows your hair back)
3 Red Onions, Sliced in half and then into wedges like you would an apple)
Olive oil for drizzling (About 1/4 cup)
2 TB Thyme leaves
2 tsp Pink Himalayan salt (Or Grey Sea Salt or Hawaiian Black Lava Salt or Red Coral Salt or Alder Smoked Salt, etc. -- Really any of the fancy salts available, whichever you like since it is for "Finishing")
Line baking sheets with parchment
Whisk flour salt and yeast together in a bowl.
Add olive oil and Warm water, then mix together to form a soft dough.
Knead for 10 minutes on a lightly floured board.
Place dough in an oiled bowl, cover and place in a warm place for 1 1/2 hours, until doubled in size.
Knead dough for a couple minutes to "Punch Down".
Knead 1 cup of the olives into the dough.
Divide into 8 pieces and place on baking sheets.
Poke dough with fingers to spread out and leave a dimpled effect.
Sprinkle top of rounds with onions and remaining olives.
Drizzle the tops with Olive oil.
Sprinkle with artisan salt and thyme.
Cover and let rise again for 30 minutes.
Preheat the oven to 375 degrees.
Bake for 20-25 minutes, until golden.
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Sick of Sourdough? Try Springtime Focaccia
Easy, adaptable, and wildly photogenic, this creative carb is a beginner baker’s dream. The quick-rising dough comes together in one bowl and offers a canvas for any toppings you can imagine—or whatever’s in the fridge. Start with this recipe, then create your own riff as you dream of spring.
- 2 1/4 cups warm water (about 100°)
- 1 package (1 1/4 oz.) active dry yeast (2 1/4 tsp.)
- 8 tbsp. olive oil
- 4 1/2 cups flour
- 1 tbsp. plus 1 tsp. kosher salt
- Red, yellow, and orange regular and mini bell peppers
- Thinly sliced jalapeño strips
- Parsley leaves
- Halved cherry tomatoes
- Thinly sliced red onion
- Black sesame seeds
- Flaky sea salt
1. In a large bowl, stir the water, yeast, and 2 tbsp. oil. Add the flour and salt stir with a wooden spoon until a sticky dough forms.
2. Cover the bowl tightly with plastic wrap. Let the dough sit until doubled in size, about 1 to 2 hours at room temperature or overnight in the fridge. (An overnight rise will give you the best flavor.)
3. If the dough is refrigerated, let it stand at room temperature for 1 hour before shaping. Drizzle 5 tbsp. oil onto a rimmed baking sheet. Using your fingers, spread the oil until it coats the bottom of the baking sheet. Scrape the dough onto the baking sheet, turning it so it is coated in oil. Press the dough out toward the edges of the pan. Let stand at room temperature until the dough spreads slightly and the edges are noticeably swollen and rounded, about 30 minutes for room-temperature dough and 1 hour for refrigerated dough.
4. Preheat the oven to 450°.
5. Prepare your toppings: Cut the regular-size bell peppers into 3/4-inch-wide strips about 1 1/2 to 2 inches long, tapering them so they look like petals. Cut the stem ends off the mini peppers and halve them lengthwise. Using a small knife, trim each cut end so that it resembles a tulip.
6. Pour the remaining 1 tbsp. oil over the dough. Using your fingertips, push the dough into the corners of the baking sheet, leaving deep impressions in the dough (you can push almost all the way down to the bottom of the pan). If the dough is sticking to your hands, lightly oil them.
7. Arrange the large bell pepper strips in flower shapes. Arrange the jalapeño strips along the bottom of the dough. Place the parsley and chives on the dough around the flowers. Add the mini pepper halves and cherry tomatoes (cut-side up) as blossoms. Arrange the red onion slices in a flower shape. Sprinkle the black sesame seeds in the center of the larger pepper flowers add the capers to the centers of the small pepper flowers. Place additional capers around some of the chives to mimic the look of flowering grass. Sprinkle with flaky sea salt.
8. Bake until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.
Tip: Because the veggies and herbs shrink quite a bit as the focaccia bakes, when you build your doughy landscape, add more toppings than you think you need.
More Tasty Twists
This dough can go savory or sweet, so play around with a mix of veggies and herbs, or try fruit and berries for a breakfast-y bread.