Focaccia #4

Yield: 12 Servings

Measure Ingredient
3 cups Bread flour
2¼ teaspoon Yeast
1 tablespoon Sugar
1 teaspoon Salt
1 cup Water; 105F
1 tablespoon Oil
½ cup Onion; chopped
2 tablespoons Butter
¼ teaspoon Sugar
⅛ teaspoon Salt

Date: Tue, 26 Mar 1996 06:58:59 -0500 From: Bill Stoneman <brawny@...> In large mixer bowl, combine 1-½ c flour, 1 tablespoon sugar and 1 teaspoon salt and mix well. Proof yeast in ½ cup warm water for five minutes. Temper yeast water with remainging water and oil.

Blend at low speed until moistened; beat 3 minutes at medium speed.

Gradually stir in enough remaing flour to make a firm dough. Knead for 5 to 8 minutes until gluten has developed. Dough should pull away and clean sides of KitchenAid workbowl. Place in greased bowl, turning to grease top.

Cover and let rise 40 minutes.

Prepare onion topping. In small saute pan, combine onion in butter and cook until soft. Stir in ⅓ teaspoon sugar and ⅛ teaspoon salt.

Punch down dough. On lightly floured surface, shape dought 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 over the pricked dough. Cover and let rise for 30 minutes. Bake at 375F. until golden brown, 25 to 30 minutes. Variation: Omit onion topping. Instead of pricking top, cut a criss cross design with a sharp knife. Brush bread with an egg glaze made by combinging 1 egg yolk and 1 tablespoon of milk. Sprinkle with sesame seeds if desired.



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