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Italian Onion Flat Bread (Focaccia)


Italian Flat Bread (Focaccia) recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


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
2 x butter
or margarine
¼ teaspoon sugar
teaspoon salt


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 3042% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 668mg 28%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 10%
Sugars g
Protein 17g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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