Baby “Blooming” Onions 🧅
These Baby “Blooming” Onions are the perfect t snack for Game Day! Using Baby Onions allows for maximum crispness 🧅
Iserve this with my Smoked Ranch Dip 😮💨
Wet Dredge
1 egg
1 1/4 c buttermilk
1 tb hot sauce
1 tsp smoked paprika
1 tsp mustard powder
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp cayenne
1 tsp salt
Dry Dredge
1 1/2 c all purpose flour
1/4 c cornstarch
1 tsp smoked paprika
2 tsp mustard powder
1 tsp dried oregano
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp black pepper
1 tsp cayenne
2 tsp salt
To Finish
2 dozen yellow “boiler” onions or cipollini
neutral oil for frying
kosher salt to finish
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Fluffy Roasted Garlic & Rosemary Foccacia
Soft, Crispy & Fluffy Roasted Garlic Rosemary Focaccia ❤️
Full Recipe ⤵️
Dough
500 g Bread Flour
3 g Dry Active Yeast
400 g Warm Water (90 F°)
15 g Kosher Salt
25 g Extra Virgin Olive Oil
2 tb Fresh Rosemary, Leaves Picked (plus more when baking)
Flaky Salt for Baking
In the bowl of a stand mixer combine the warm water, yeast & bread flour.
Knead until the dough just comes together, this should take about 2 min.
Scrape down the sides of the bowl, cover with a damp towel & rest for 1 hour.
After the hour, add in the salt, olive oil, & rosemary. Knead the dough on medium-low speed for 12 min.
Transfer the dough to an oiled bowl. Cover & rest for 1 hour.
Stretch & fold the dough over itself 4 times until you come full circle. Cover & rest for 1 hour.
Repeat the stretch & fold 1 more time. Then, let the dough rest for an additional hour.
Cover the bowl w/ plastic & refrigerate for 24 hours or up to 72 hours.
Generously coat a 9 x 9 inch baking pan w/ olive oil, about 2 tb.
Gently transfer the dough to the pan and slightly stretch it out.
Cover the pan & proof until it’s about doubled in size. This can take anywhere from 1 1/2 to 3 hours.
Preheat oven to 440 °F.
Drizzle over the Roasted Garlic Olive Oil.
Then, sprinkle over the confit garlic cloves, rosemary & flaky salt.
Then, dimple the dough with your fingers. Make sure to leave some big bubbles in for extra texture.
Bake for 25-30 minutes. Remove from oven and drizzle with more olive oil. Let the focaccia cool for 10 minutes before cutting.
Roasted Garlic Oil
1 head of garlic, cloves peeled
3/4 c olive oil
Heat oven to 250 °F.
Pour both ingredients into an oven proof dish. Bake for 1 1/2 hours until the garlic is golden & tender. Let cool completely
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