Sweet onion focaccia

Yield: 6 Servings

Measure Ingredient
1 Envelope active dry yeast
¾ cup Warm water; (110øF)
2 cups All-purpose flour
1 teaspoon Salt
Yellow cornmeal
2 tablespoons Olive oil
1 large Red onion; sliced
1 large Yellow onion; sliced
1 7-ounce jar roasted red peppers; drained and sliced
2 teaspoons Fresh chopped rosemary; or 3/4 t. dried
½ teaspoon TABASCO pepper sauce
⅛ teaspoon Salt
1 hour.



Sprinkle yeast over water in small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into ball. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about While crust is rising, prepare onions. In 12-inch skillet, over medium-high heat, in hot oil, cook sliced red and yellow onions until tender, about 8 minutes, stirring occasionally. Preheat oven to 425øF. Sprinkle large baking sheet or jelly-roll pan with cornmeal. Punch down dough. Roll or pat dough into 13 x 9-inch rectangle.

Spoon prepared onions over dough; top with roasted red pepper strips, rosemary, TABASCO sauce and salt.

Bake on lowest rack 20 minutes or until crust is golden brown.

Makes 6 servings.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998

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