Onion foccacia
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Onion foccacia
  Onion    Bakery    Italian    Snacks  
Last updated 6/12/2012 12:45:26 AM. Recipe ID 5229. Report a problem with this recipe.
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      Title: Onion foccacia
 Categories: Bakery, Italian, Breads, Snacks, Mark's
      Yield: 1 Foccacia
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Rosemary, ground
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

      3 md Onions, diced
  1 1/2 tb Olive oil
           Salt & pepper
           Olive oil, for brushing
  In a mixing bowl, combine the yeast, water, sugar, salt, oil &
  rosemary. Let stand until the yeast starts to froth. Mix in the wheat
  germ & 1 c flour.  Beat well & let sit for 5 minutes. Knead in the
  remaining flour & knead until the dough is soft & pliable. Lightly
  oil a clean bowl & cover with a towel.  Let rise until doubled in
  Meanwhile, heat oil in a large skillet & saute the onions, reduce
  heat to low & cook until the onions begin to caramelize. Remove from
  heat & set aside. Preheat oven to 350F.
  Roll out the dough to fit into a cookie sheet or on a pizza stone.
  Lightly sprinkle the cookie sheet with cornmeal & place the dough on
  the sheet. Stretch into the corners & build up the edges slightly.
  Let rest for 10 minutes.
  Brush the dough with olive oil & spread the onions over the top.
  Generously salt & grind fresh black pepper over the top. Bake for 25
  minutes or until the crusts are done. Cut up & serve immediately or
  let cool. This is equally good cold & served at room temperature.
  NOTE: I thought this recipe was 

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Recipe ID 5229 (Apr 03, 2005)

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