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     Title: Focaccia #6
Categories: hand made, international breads
     Yield: 1 serving

     1 lg mild onion; sliced
     2 tb dry yeast
     1 tb sugar
   3/4 c  warm water
   1/2 c  olive oil; divided
     1 ts salt
   1/2 c  warm water
     3 c  flour; (more as needed)
          Kosher salt
          Rosemary

 Cover sliced onions with cold water. Set aside.

 Combine yeast, sugar and 3/4 c. water, set aside till bubbly. Stir in 1/3
 cup oil, salt and 1/2 cup water. Add 2 1/2 cups flour and knead till
 smooth, adding flour as needed. Put dough in greased bowl and rise in
 warm, steamy oven till doubled, 30 to 45 minutes.
 While dough is rising, drain onions well and saute in 1 T oil till limp.
 Remove from heat, cover and set aside. When dough has risen, punch down,
 allow to rest 10 minutes, then roll out into a circle or rectangle to fit
 chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers
 and drizzle and brush with remaining oil. Sprinkle with kosher salt to
 taste.
 Drain onions and scatter over surface. Sprinkle entire dough generously
 with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and
 golden. Cut in wedges or squares. Serve warm but it's good cold too.

 >From: [email protected]


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 Nutr. Assoc. : 4288 0 0 0 0 0 0 0 0 0

 Preparation Time:  0:00

 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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