Onion Focaccia
Yield
1 loafPrep
40 minCook
30 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 4 | cups |
whole-wheat flour
whole wheat |
|
| 6 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
onions
bermuda, thinly sliced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
cornmeal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 946 | ml |
whole-wheat flour
whole wheat |
|
| 9E+1 | ml |
olive oil
|
|
| 5 | ml |
salt
|
|
| 453.6 | g |
onions
bermuda, thinly sliced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
cornmeal
|
*
|
Directions
Stir yeast into warm water in a large mixing bowl.
Let stand for 10 minutes.
Stir in 2 cups flour and beat until mixture is sticky.
Sprinkle some of the remaining flour on a board and knead in the remaining flour until the dough is smooth and elastic.
Place in an oiled bowl, cover and let rise until doubled.
Punch down, fold in 4 tablespoons olive oil and the salt.
Knead again until smooth.
Roll into a circle 10 to 12 inches in diameter.
Place on a well oiled 15 inch pizza pan dusted with cornmeal.
Let rise until doubled.
Heat remaining olive oil in a frying pan and gently cook the onion for 8 to 10 minutes.
Spread onions over risen dough and sprinkle with pepper.
Bake at 425 degrees F for 30 minutes.
