Italian Onion Flat Bread (Focaccia)
Italian Flat Bread (Focaccia) recipe
Ingredients
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ¼ | Active |
yeast, active dry
or quick rise yeast |
* |
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
water
very warm,, warm |
|
| 1 | x |
vegetable oil
|
* |
| ½ | cup |
onions
chopped |
|
| 2 | x |
butter
or margarine |
* |
| ¼ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
* |
Directions
In large mixer bowl, combine 1½ cup flour, yeast, 1 tablespoon sugar and 1 teaspoon salt; mix well.
Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough.
Knead on floured surface 5 to 8 minutes, adding flour as needed.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).
Prepare onion topping. In small skillet, sauté onion in butter until soft.
Stir in ⅓ teaspoon sugar and ⅛ teaspoon salt. Punch down dough.
On lightly floured surface, shape dough into a ball. Place on greased cookie sheet.
Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork.
Spread Onion Topping and a few rosemary leaves if needed over the pricked dough.
Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise).
Bake at 375 deg. for 25 to 30 minutes until golden brown.
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Nutrition Facts
Serving Size 46g (1.6 oz)
