Caramelized onion focaccia
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Caramelized onion focaccia
  Onion    Italian  
Last updated 6/12/2012 12:43:05 AM. Recipe ID 2142. Report a problem with this recipe.
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      Title: Caramelized onion focaccia
 Categories: Breads, Machine, Italian
      Yield: 8 Servings
 
    3/4 c  Water
      2 tb Olive or vegetable oil
      2 c  Gold Medal Better for
           Batter Flour
      1 tb Sugar
      1 ts Salt
  1 1/2 ts Fleischmann's Bread Machine
           Yeast
           Onion topping (below)
    3/4 c  Shredded mozzarella cheese
      2 tb Grated Parmesan cheese
 
  1. Measure carefully, placing all ingredients except Onion Topping and
  cheeses in bread machine pan in the order recommended by the
  manufacturer. 2. Select: Dough/Manual cycle. 3. Grease cookie sheet.
  Pat dough into 12-inch circle on cookie sheet. Cover and let rise in
  warm place about 30 minutes or until almost double. Prepare Onion
  Topping. 4. Heat oven to 400F. Make deep depressions in dough at
  1-inch intervals with finger or handle of wooden spoon. Spread
  topping over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or
  until edge is golden brown. Remove from cookie sheet to wire rack.
  Serve warm.
  
  ONION TOPPING: 3 tb margarine or butter 2 md onions, sliced 2 cloves
  garlic, finely chopped Melt margarine in 10-inch skillet ovr
  medium-low heat. Cook onions and garlic in margarine 15 to 20
  minutes, stirring occasionally, until onions are brown and
  caramelized; remove from heat.
  
  Per Serving: Calories 240; Protein 7g; Carbohydrate 31g; Fat 10g;
  Cholesterol 5mg; Sodium 400mg. *From the Gold Flour Bread Machine
  Recipes cookbook* ~Posted for you by Michelle Bruce
 




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Recipe ID 2142 (Apr 03, 2005)

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