Search
by Ingredient

Corn & Onion Focaccia

StarStarStarStarEmpty star

Submitted by kks

YIELD

12 servings

PREP

25 min

COOK

35 min

READY

2 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 237
CUP ML WATER
100 degrees, warm
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML OLIVE OIL
or salad oil, divided
¾ 177
CUP ML CORNMEAL
2 ¼ 532
CUPS ML ALL-PURPOSE FLOUR
divided
1 237
CUP ML CORN
fresh or frozen
2 3E+1
TABLESPOONS ML SAGE LEAVES
fresh, minced
1 1
SMALL SMALL RED ONION
thinly sliced
1 15
TABLESPOON ML LEMON JUICE
½ 118
CUP ML MONTEREY JACK CHEESE
shredded

Directions

In a large bowl, sprinkle yeast over water; let stand about 5 minutes.

Stir in salt, 1 tablespoon oil, cornmeal, and 1 cup flour.

Beat with a mixer until dough is stretchy, 3 to 5 min.

Stir in 1 more cup flour.

Coat a board with remaining flour.

Knead dough on board until smooth and elastic. Add more flour if dough sticks.

Place dough in a bowl, cover, let rise in warm spot, about 45 Punch dough down. Pour remaining oil in 10 x 15 inch baking pan. Turn dough in oil to coat, then press and pat dough evenly to fill pan. Sprinkle with corn and sage; press firmly into dough. Separate onion slices into rings and mix with lemon juice. Scatter onion rings over dough and press down gently. Cover pan and let dough rise, abut 30 minutes. Bake uncovered, on lowest rack in 400℉ (200℃) oven until dough is well browned on edges and bottom, about 35 Sprinkle with cheese and bake 2 more minutes. Serve hot, warm, or at room temperature. Cut into squares.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 172 23% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 132mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 5%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

Email this recipe