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Name: Onion Focaccia Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 c Unbleached all-purpose flour; 1 tb Salt; Warm water; 2 tb olive oil; 3 -(up to); 2 lg Yellow onions (app 1 3/4; Salt to taste; 4 tb Extra Virgin Olive Oil

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INGREDIENTS

2 1/2 c Unbleached all-purpose flour
1 tb Salt
Warm water
2 tb olive oil
3 -(up to)
2 lg Yellow onions (app 1 3/4
Salt to taste
4 tb Extra Virgin Olive Oil

Servings

INSTRUCTIONS

submitted by: davidg@clam.rutgers.edu I picked up this recipe while visiting the Liguria region of Italy -- where Focaccia Bread started. Enjoy!! Dave First Rising: Put all ingredients in a large bowl or in the bowl of an electric mixer fitted with the dough hook, and mix well. Knead 6 to 7 minutes by hand, or 3 to 4 minutes by machine, until the dough is smooth and pliable. Put the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise until doubled in volume, 1 to 1 1/2 hours. Second Rising: Put all the ingredients in a large bowl or in the bowl of an electric mixer fitted with a dough hook, and mix well. Add the dough from the first rising and knead 4 to 5 minutes by machine, 8 to 10 minutes by hand. The dough should be smooth and elastic. If it is too sticky, work in some additional flour. Shape. At this point, start preheating the oven at 325 F. Topping: Sautee the onions in olive oil (this will often yield a better result than sauteeing the onions in butter) until almost transparent. Top bread with the onions and put in the oven until bread has desired color. Serve either hot or at room temperature and enjoy!! ... from Cherry Hill, New Jersey, USA DAVE RECIPEINTERNET LIST SERVER From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Onion Focaccia Bread

2 1/2 c Unbleached all-purpose flour
1 tb Salt
 Warm water
2 tb olive oil
3 -(up to)
2 lg Yellow onions (app 1 3/4
 Salt to taste
4 tb Extra Virgin Olive Oil

submitted by: davidg@clam.rutgers.edu  I picked up this recipe while visiting the Liguria region of Italy -- where  Focaccia Bread started.  Enjoy!!  Dave    First Rising: Put all ingredients in a large bowl or in the bowl of an  electric mixer fitted with the dough hook, and mix well.  Knead 6 to 7  minutes by hand, or 3 to 4 minutes by machine, until the dough is smooth  and pliable. Put the dough in a lightly oiled bowl, cover tightly with  plastic wrap, and let it rise until doubled in volume, 1 to 1 1/2 hours.    Second Rising: Put all the ingredients in a large bowl or in the bowl of an  electric mixer fitted with a dough hook, and mix well.  Add the dough from  the first rising and knead 4 to 5 minutes by machine, 8 to 10 minutes by  hand. The dough should be smooth and elastic. If it is too sticky, work in  some additional flour. Shape.    At this point, start preheating the oven at 325 F.    Topping: Sautee the onions in olive oil (this will often yield a better  result than sauteeing the onions in butter) until almost transparent.  Top  bread with the onions and put in the oven until bread has desired color.  Serve either hot or at room temperature and enjoy!!    ... from Cherry Hill, New Jersey, USA    DAVE <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 8 Servings

Calories: 187
Calories from Fat: 79 (42%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 21.1mg		1 %
Potassium 59.8mg		2 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 22.4g
Protein 3.3g		5 %
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.

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Calories per serving: 187

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