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Dissolve yeast in 1/4 cup warm water in a small bowl. Add sugar, and let stand 5 minutes. Position knife blade in food processor bowl; add flour and 1/2 teaspoon salt, and pulse 2 times or until blend-ed. With processor running, slowly add yeast mixture and remaining warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 30 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and pat into a 12-inch circle on a large baking sheet coated with cooking spray. Lightly coat dough with cooking spray. Cover dough with heavy-duty plastic wrap, and let rise in a warm place (85 degrees) free from drafts, 25 minutes or until puffy. While dough rises, coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion; saute 8 minutes or until onion is deep golden. Stir in thyme, salt, and pepper. Remove from heat; set aside. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently spread ricotta cheese over dough, leaving a 1/2 inch border. Arrange onion mixture evenly over ricotta cheese, and sprinkle with crumbled Roquefort cheese. Bake at 375 degrees for 20 minutes or until crust sounds hollow when tapped. Yield: 8 servings (serving size: 1 wedge). Per serving: 200 Calories; 5g Fat (25% calories from fat); 8g Protein; 29g Carbohydrate; 14mg Cholesterol; 379mg Sodium Serving Ideas : Cut focaccia into wedges, and serve warm. NOTES : If made ahead of time, wrap uncut bread in aluminum foil, and reheat at 350 degrees for 15 minutes. Recipe by: Cooking Light, June 1994, page 118 Posted to MC-Recipe Digest V1 #422 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 4.8mg||1 %|
|Sodium 416.9mg||14 %|
|Potassium 82.6mg||2 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 23.9g|
|Protein 5.2g||7 %|
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Calories per serving: 142
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