Try this Italian Focaccia-Onion Bread recipe, or contribute your own.
Suggest a better descriptionPlace the water and yeast in a mixing bowl. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth. Add the remaining flour, and blend in by hand. Place the dough on floured board, and knead for 5 minutes. Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl. Allow to rise about 1 hour, or until doubled in bulk. When it is doubled, punch the dough down, and knead it for 1 or 2 minutes. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork. Brush the top of the dough with some olive oil and then the tomato paste. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough. Sprinkle with the pepper. Preheat the oven and bake at 375? for about 25 minutes, or until lightly browned. busted by Sarah G. NOTES : This bread is great on a buffet. Or slice in half and use for Italian sandwiches. I like a little Italian salami, some yellow onion, and a few green olives. Drizzle a little Italian salad dressing on the sandwich, and enjoy with a heavy red wine. Recipe by: A Frugal Gourmet Posted to recipelu-digest by P&S Gruenwald
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Serving Size: 1 Serving (1055g) | ||
Recipe Makes: 1 | ||
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Calories: 1993 | ||
Calories from Fat: 297 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1244.5mg | 43 % | |
Potassium 3419.2mg | 90 % | |
Total Carbohydrate 373.5g | 110 % | |
Dietary Fiber 32g | 128 % | |
Sugars, other 341.5g | ||
Protein 59.1g | 84 % | |
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: 1993
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