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Onion-Herb Focaccia
Keep this savory flatbread on hand to use as an appetizer or to serve with soups or pasta. To store, wrap each baked round in plastic wrap and refrigerate overnight. Or, wrap in freezer wrap and freeze for up to three months. To reheat, unwrap a round and place it on a baking sheet or pizza pan. Bake, uncovered, at 375oF for 5 to 6 minutes for a refrigerated round or for 8 to 9 minutes for a frozen round.
1-POUND RECIPE INGREDIENTS
1/2 cup water
1 large egg
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
2 cups bread flour
4 teaspoons sugar
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
3/4 cup chopped onion
1/2 teaspoon Rosemary, crushed
3 tablespoons olive or vegetable oil
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Directions
Add water, egg, 1 tablespoon oil, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half; form each half into a smooth ball. Roll each ball into a 10-inch round. Place each round on a greased baking sheet or a 12 to 14-inch pizza pan. Cover and set aside. Cook onion and rosemary in 3 tablespoons hot oil until onion is tender. With fingertips, press slight indentations into each round. Sprinkle rounds with onion mixture. Cover and let rise in a warm place until almost doubled in size, 20 to 30 minutes. Bake at 375oF for 12 to 15 minutes or until done. (For even browning, switch positions of sheets halfway through baking.) Remove from sheets; cool on wire racks. Makes 2 rounds.
Cycle: Dough/manual cycle.
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Nutrition Information
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Nutrition information per serving (1/12 of recipe): calories 143; total fat 5g; saturated fat 1g; cholesterol 18mg; sodium 104mg; total carbohydrate 20g; dietary fiber 1g; protein 4g.
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Copyright © 1996-2007 - ACH Food Companies, Inc. All rights reserved.
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