Golden Onion Focaccia Recipe
Golden Onion Focaccia is a novel Italian bread that will definitely add to the visula appeal and elegance of your sumptuous dish and an obvious choice of your spread. I requests from friends who have had my Golden Onion Focaccia for a loaf to be send to their houses for parties!! Try this recipe, am sure you will get hooked to Golden Onion Focaccia too!
Ingredients
1 package quick-rise yeast
1 teaspoon salt
About 2 cups all-purpose flour
4 tablespoons olive oil
1 cup water
1 cup whole-wheat flour
1 tablespoon yellow cornmeal
1 medium-size red onion, thinly sliced
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh rosemary leaves, or 1 teaspoon dried rosemary, crushed
1/4 teaspoon cracked black pepper
Coarse salt (optional)
Directions
In a large bowl, combine the yeast, 1 teaspoon salt, and 1 cup of the all-purpose flour.
In a 1 -quart saucepan, heat 2 tablespoons of the oil and the water over medium heat until very warm (120° to 130°F).
With a mixer at low speed, gradually beat the liquid into the flour mixture just until blended.
Increase the mixer speed to medium; beat 2 minutes.
With a wooden spoon, stir in the whole-wheat flour to make a soft dough.
Knead the dough in the bowl 8 minutes, working in about 1/2 cup more of the all-purpose flour.
Cover looselv with plastic wrap; let rest 15 minutes.
Grease a 1 3 x 9-inch metal baking pan and sprinkle with cornmeal.
Pat dough into pan, pushing it into the corners.
Cover loosely with plastic wrap; let rise in a warm place (80° to 85°F) 30 minutes, or until doubled in size.
In a 10-inch skillet, heat 1 tablespoon of the oil over medium heat.
Add the onion and cook until tender.
Preheat the oven to 400°F.
With a finger, make deep indentations 1 inch apart over the entire surface of dough, almost to the bottom of pan; drizzle with the remaining 1 tablespoon oil.
Spoon the onion evenly over the dough and sprinkle with the remaining ingredients.
Bake the focaccia 20 to 25 minutes, until golden.
Cool 10 minutes in the pan or on a wire rack.
In a 1 -quart saucepan, heat 2 tablespoons of the oil and the water over medium heat until very warm (120° to 130°F).
With a mixer at low speed, gradually beat the liquid into the flour mixture just until blended.
Increase the mixer speed to medium; beat 2 minutes.
With a wooden spoon, stir in the whole-wheat flour to make a soft dough.
Knead the dough in the bowl 8 minutes, working in about 1/2 cup more of the all-purpose flour.
Cover looselv with plastic wrap; let rest 15 minutes.
Grease a 1 3 x 9-inch metal baking pan and sprinkle with cornmeal.
Pat dough into pan, pushing it into the corners.
Cover loosely with plastic wrap; let rise in a warm place (80° to 85°F) 30 minutes, or until doubled in size.
In a 10-inch skillet, heat 1 tablespoon of the oil over medium heat.
Add the onion and cook until tender.
Preheat the oven to 400°F.
With a finger, make deep indentations 1 inch apart over the entire surface of dough, almost to the bottom of pan; drizzle with the remaining 1 tablespoon oil.
Spoon the onion evenly over the dough and sprinkle with the remaining ingredients.
Bake the focaccia 20 to 25 minutes, until golden.
Cool 10 minutes in the pan or on a wire rack.
