Italian focaccia
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Marie frainier *dgcp02c* | ||
| 1 | cup | Water |
| 3 | cups | Bread flour; (white) |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| 2½ | teaspoon | Yeast |
| Olive oil | ||
| 3 | tablespoons | Tomato paste |
| 1 | Chopped yellow onion | |
| 6 | Chopped green onions | |
| 1 | Crushed chopped garlic clove | |
| Fresh cracked pepper | ||
Directions
DOUGH CYCLE
TOPPING
Roll out the dough to fit a greased 9x13 inch shallow pan. Place the dough in the pan and let it rise until not quite doubled in bulk, then punch holes all over it using a fork. Brush the top with some olive oil and then the tomato paste. Mix together the onions and garlic and sprinkle on top of dough. Sprinkle with the pepper. Bake in a pre-heated 325 degree oven for 25 minutes, or until lightly browned.
** Taken from "The Frugal Gourmet" by Jeff Smith MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 8, 1998