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Name: Rosemary-Pear Focaccia - Chat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 4 c Onions julienned; 1/4 c Fresh rosemary chopped; 1 1/2 ts Salt; 5 c All-purpose flour or bread flour; 2 c Lukewarm water; 2 tb olive oil; 1/2 c Lukewarm water; 8 g Traditional dry yeast (1; 1 ts pickling salt Coarse; 1 ts Sugar; 1 ts olive oil; 2 pears firm, chopped

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INGREDIENTS

4 c Onions ; julienned
1/4 c Fresh rosemary ; chopped
1 1/2 ts Salt
5 c All-purpose flour ; or bread flour
2 c Lukewarm water
2 tb olive oil
1/2 c Lukewarm water
8 g Traditional dry yeast ; (1
1 ts pickling salt ; Coarse
1 ts Sugar
1 ts olive oil
2 pears ; firm, chopped

Pieces

INSTRUCTIONS

1. Saute onions in 1 tsp olive oil until goden (10 mins). Stir in rosemary and pears. Divide misture in half and set aside. 2. Add sugar to water and stir until dissolved. Sprinkle yeast overtop and let sit until foamy (10 mins), then stir until smooth. 3. In large bowl, stir 3 cups flour with salt and make well in centre. Stir in yeast mixture, 2 cups water, and 1 tbsp olive oil. Mix in remaining flour, 1/2 cup at a time, until too stiff to stir. Form a ball. 4. Place dough on floured surface and flatten slightly. Top with half of pear mixture. Knead dough, working in pear mixture, from 8-10 mins. Sprinkle flour under dough ball. Cover with greased wax paper and damp cloth, and let rise until doubled, about 1 hr. 5. Punch down dough and pat out evenly on greased baking sheet. Press remaining pear mixture into dough and sprinkle with pickling salt. Drizzle with 1 tbsp olive oil. Loosely cover with greased wax paper and let rise until doubled, about 30 mins. 6. Bake at 375F for 45-50 mins until golden. Crust should make hollow sound when tapped. If bottom is too pale, slide bread off pan onto centre rack for 3-5 mins. Created by: Chef Nancy Henley of Harvest Cooking School, Oakville Per 2" piece: 73 calories, 1g fat (12% CFF) 9 mg calcium Contributor: Chatelaine, June 97 Preparation Time: 02:55 Posted to Digest eat-lf.v097.n294 by Cathleen on Nov 19, 1997

NOTES

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Rosemary-Pear Focaccia - Chat

4 c Onions julienned
1/4 c Fresh rosemary chopped
1 1/2 ts Salt
5 c All-purpose flour or bread flour
2 c Lukewarm water
2 tb olive oil
1/2 c Lukewarm water
8 g Traditional dry yeast (1
1 ts pickling salt Coarse
1 ts Sugar
1 ts olive oil
2 pears firm, chopped

1.  Saute onions in 1 tsp olive oil until goden (10 mins).  Stir in  rosemary and pears.  Divide misture in half and set aside.    2.  Add sugar to water and stir until dissolved.  Sprinkle yeast overtop  and let sit until foamy (10 mins), then stir until smooth.    3.  In large bowl, stir 3 cups flour with salt and make well in centre.  Stir in yeast mixture, 2 cups water, and 1 tbsp olive oil.  Mix in  remaining flour, 1/2 cup at a time, until too stiff to stir.  Form a ball.    4.  Place dough on floured surface and flatten slightly.  Top with half of  pear mixture.  Knead dough, working in pear mixture, from 8-10 mins.  Sprinkle flour under dough ball.  Cover with greased wax paper and damp  cloth, and let rise until doubled, about 1 hr.    5.  Punch down dough and pat out evenly on greased baking sheet.  Press  remaining pear mixture into dough and sprinkle with pickling salt.  Drizzle  with 1 tbsp olive oil.  Loosely cover with greased wax paper and let rise  until doubled, about 30 mins.    6.  Bake at 375F for 45-50 mins until golden.  Crust should make hollow  sound when tapped.  If bottom is too pale, slide bread off pan onto centre  rack for 3-5 mins.    Created by: Chef Nancy Henley of Harvest Cooking School, Oakville    Per 2" piece:       73    calories, 1g fat (12% CFF)        9 mg calcium    Contributor:  Chatelaine, June 97 Preparation Time: 02:55    Posted to Digest eat-lf.v097.n294 by Cathleen <catht@interlog.com> on Nov  19, 1997

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Nutrition

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Serving Size: 1 Piece (57g)
Recipe Makes: 40

Calories: 71
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 258mg		9 %
Potassium 61.5mg		2 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 13.9g
Protein 1.9g		3 %
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: 71

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