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Suggest a better descriptionIn a large bowl combine 1-3/4 cups flour, UNDISSOLVED yeast, oregano, and salt. Stir in water and 2 tablespoons olive oil into dry ingredients. Stir in egg and enough flour to make a stiff batter. Cover let rest 10 minutes. Meanwhile in a large skillet add 1/4 cup olive oil and heat till hot add onions cook 3 to 4 minutesuntil soft not browned. Set aside to cool slightly. With slightly oiled hands, spread batter into oiled 13 X 9 X 2 inch baking pan. Make small indentations in surface of batter with finger or end of wooden spoon. Spread reserved onion mixture evenly over batter. Sprinkle with coarse salt and rosemary if desired. Cover loosely with plastic wrap let rise in warm place till doubled in size about 30 minutes bake at 400 for 25 minutes till done. serve warm or cold MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (422g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1523 | ||
Calories from Fat: 261 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 82.1mg | 3 % | |
Potassium 610.6mg | 16 % | |
Total Carbohydrate 265.8g | 78 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 254.3g | ||
Protein 44.6g | 64 % | |
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: 1523
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