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Focaccia #6

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Submitted by traci

YIELD

servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

1 1
LARGE LARGE ONIONS
mild, sliced
2 3E+1
TABLESPOONS ML YEAST, ACTIVE DRY
dry
1 15
TABLESPOON ML SUGAR
¾ 177
CUP ML WATER
warm
½ 118
CUP ML OLIVE OIL
divided
1 5
TEASPOON ML SALT
½ 118
CUP ML WATER
warm
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
more as needed
1 1
X X KOSHER SALT *
1 1

Directions

Cover sliced onions with cold water.

Set aside.

Combine yeast, sugar and ¾ cup water, set aside until bubbly. Stir in ⅓ cup oil, salt and ½ cup water.

Add 2½ cups flour and knead until smooth, adding flour as needed.

Put dough in greased bowl and rise in warm, steamy oven until doubled, 30 to 45 minutes.

While dough is rising, drain onions well and sauté in 1 tablespoon oil until limp.

Remove from heat, cover and set aside.

When dough has risen, punch down, allow to rest 10 minutes, then roll out into a circle or rectangle to fit chosen greased pan.

Let rise again 30 minutes. Dimple dough with fingers and drizzle and brush with remaining oil.

Sprinkle with kosher salt to taste.

Drain onions and scatter over surface.

Sprinkle entire dough generously with crushed rosemary.

Bake 400 for 30 to 35 minutes, until crusty and golden.

Cut in wedges or squares. Serve warm but it’s good cold too.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 623 41% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 599mg 25%
Total Carbohydrate 27g 27%
Dietary Fiber 4g 18%
Sugars g
Protein 25g
Vitamin A 0% Vitamin C 5%
Calcium 3% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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