Corn and onion focaccia
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Corn and onion focaccia
  Corn    Onion    Bread  
Last updated 6/12/2012 1:17:50 AM. Recipe ID 48385. Report a problem with this recipe.
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      Title: Corn and onion focaccia
 Categories: Bread
      Yield: 12 Servings
      1 pk Active dry yeast
      1 c  Warm (100 degrees) water
    1/2 ts Salt
      2 tb Olive oil or salad oil;
    3/4 c  Cornmeal
  2 1/4 c  All-purpose flour; about,
      1 c  Corn kernels; fresh or
      2 tb Minced fresh sage leaves
      1 sm Red onion; thinly sliced
      1 tb Lemon juice
    1/2 c  Shredded jack cheese
  From: (Sheryl Eldridge)
  Date: Thu, 6 Jul 1995 02:50:08 GMT I found this recipe in _Health_ and
  tried it recently.  It's quite tasty, and variations easily come to
  In a large bowl, sprinkle yeast over water; let stand about 5
  minutes. Stir in salt, 1 Tbsp. oil, cornmeal, and 1 cup flour.  Beat
  with a mixer until dough is stretchy, 3-5 min.  Stir in 1 more cup
  Coat a board with remaining flour.  Knead dough on board until smooth
  and elastic.  Add more flour if dough sticks.
  Place dough in a bowl, cover, let rise in warm spot, about 45 minutes.
  Punch dough down.  Pour remaining oil in 10" x 15" baking pan.  Turn
  dough in oil to coat, then press and pat dough evenly to fill pan.
  Sprinkle with corn and sage; press firmly into dough. Separate onion
  slices into rings and mix with lemon juice. Scatter onion rings over
  dough and press down gently. Cover pan and let dough rise, abut 30
  Bake uncovered, on lowest rack in 400 degree oven until dough is well
  browned on edges and bottom, about 35 minutes.  Sprinkle with cheese
  and bake 2 more minutes. Serve hot, warm, or at room temperature. Cut
  into squares. Serves 12.
  Per serving: calories 161 (22% from fat), fat 4 g, cholesterol 5 mg,
      120    mg.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 48385 (Apr 03, 2005)

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