Focaccia #6 Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
1 large: Mild onion, sliced
2 tbsp: Dry yeast,
1 tbsp: Sugar,
3/4 cup: Warm water,
1/2 cup: Olive oil, divided
1 tsp: Salt,
1/2 cup: Warm water,
3 cup: Flour, (more as needed)
Kosher salt,
Rosemary,
Directions:
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 its good cold too.
>From: LoisO43779@aol.com
Posted to MM-Recipes Digest by "Ulrich Sahm" on
Aug 14, 1998
Source from luhu.jp
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 its good cold too.
>From: LoisO43779@aol.com
Posted to MM-Recipes Digest by "Ulrich Sahm"
Aug 14, 1998
Source from luhu.jp