Tuesday, November 17, 2009

Onion and Herb Focaccia Bread

Truth be told, I haven't tried this recipe yet but it comes from an AWESOME source, Julie Hales, whom I totally trust. So, I love this type of bread and I will try it sometime soon.


3 1/2 cups flour
1 tsp. sugar
1 tsp. salt
1 package(1 scant Tbsp) quick rise active dry yeast
1 cup water
2 Tbsp. vegetable oil
1 egg
1 to 2 Tbsp. olive oil
1/2 red onion, sliced thin
1 tsp. rosemary or basil

Coat a large baking sheet with nonstick cooking spray; set aside. In the large bowl of an electric mixer, combine 1 cup of the flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil in a small saucepan until very warm (120-130 degrees). Add warm liquid to the flour mixture, along with the egg. Beat at low speed until moistened, then beat 2 minutes at medium speed. Stir in by hand an additional 1 3/4 cups of the flour. Continue stirring until dough pulls away from sides of bowl.

Turn dough out onto a well-floured surface and knead in the remaining 3/4 cup flour. Knead until dough is smooth and elastic, about 5 minutes. Invert bowl over the top of the dough and allow it to sit for 5 minutes. Place dough on prepared baking sheet and roll or press into a 12-inch circle.

Spray a length of plastic wrap with nonstick cooking spray and cover dough loosely; gently place a cloth dish towel over the wrap. Let dough rise in a warm place until double in bulk, about 30 minutes. Remove cover from dough. With your finger or the handle of a wooden spoon, poke holes in dough 1 inch apart. Drizzle olive oil over top of dough. Separate onion slices into rings and arrange on loaf; sprinkle evenly with rosemary or basil. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Remove immediately from baking sheet and cool on wire rack. Makes 16 servings.

NOTE: Focaccia is extremely versatile and can be flavored with many different herbs, onions, and cheeses, so experiment with your favorites. Julie's favorite is to add Fetta cheese, Basil and Tomatoes, then cook it. Doesn't that sound wonderful?

To freeze, wrap cooled loaf in plastic wrap or aluminum foil and store in freezer for up to 3 months.

Nutrition (per serving): 136 calories

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