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Suggest a better descriptionMMMMM--------------------------TOPPING------------------------------- 2 tb Olive oil 1 c Onions, finely chopped 1 1/2 tb Olive oil 1/2 ts Salt Stir the yeast into a small bowl & let proof for 10 minutes. Stir in the rest of the water & oil. Whisk in 2 c of the flour & stir till smooth. Add salt & the rest of the flour, 1 c at a time. Knead for 8 to 10 minutes until soft & velvety. Place in a lightly oiled bowl, cover & let rise till doubled. While the dough is rising, prepare the topping. Warm the olive oil over low heat & saute the onions for about 20 minutes. Cool to room temperature. Cut the dough into 2 pieces, one twice as large as the other. Shape the smaller one to fit an oiled 10" round pie plate & the larger one to fit an oiled 10 1/2" X 15 1/2" baking sheet. Cover & let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled. Heat the oven to 400F for 30 minutes before baking. Sprinkle the onions over the dough & drizzle with olive oil & finish with the salt. Bake for 25 minutes until the onions are golden. Cool on wire racks. VARIATION: Crescia al Rosmarino. Substitute 2 tb finely chopped rosemary for the onions. Carol Field, "Italy in Small Bites" Posted to MM-Recipes Digest by "Ulrich Sahm"
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1966 | ||
Calories from Fat: 234 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.4mg | 1 % | |
Potassium 962mg | 25 % | |
Total Carbohydrate 373.8g | 110 % | |
Dietary Fiber 19.9g | 80 % | |
Sugars, other 353.9g | ||
Protein 54.9g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1966
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