Roquefort-and-onion Focaccia
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Breads | 8 | Servings | |
INGREDIENTS
| 1 | Dry yeast | |
| 1/2 | c | Warm water, 105 to 115 |
| degrees | ||
| 3 | T | Warm water |
| 1/4 | t | Sugar |
| 2 | c | All-purpose flour |
| 1/2 | t | Salt |
| Vegetable cooking spray | ||
| 1 | t | Vegetable oil |
| 2 | c | Thinly sliced onion |
| separated into rings | ||
| 2 | t | Chopped fresh thyme or |
| 1 | t | Dried whole thyme |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Lite ricotta cheese |
| 3/4 | c | Crumbled Roquefort cheese |
| 3 ounces |
INSTRUCTIONS
Dissolve yeast in 1/4 cup warm water in a small bowl. Add sugar, and let stand 5 minutes. Position knife blade in food processor bowl; add flour and 1/2 teaspoon salt, and pulse 2 times or until blend-ed. With processor running, slowly add yeast mixture and remaining warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 30 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and pat into a 12-inch circle on a large baking sheet coated with cooking spray. Lightly coat dough with cooking spray. Cover dough with heavy-duty plastic wrap, and let rise in a warm place (85 degrees) free from drafts, 25 minutes or until puffy. While dough rises, coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion; saute 8 minutes or until onion is deep golden. Stir in thyme, salt, and pepper. Remove from heat; set aside. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently spread ricotta cheese over dough, leaving a 1/2 inch border. Arrange onion mixture evenly over ricotta cheese, and sprinkle with crumbled Roquefort cheese. Bake at 375 degrees for 20 minutes or until crust sounds hollow when tapped. Yield: 8 servings (serving size: 1 wedge). Per serving: 200 Calories; 5g Fat (25% calories from fat); 8g Protein; 29g Carbohydrate; 14mg Cholesterol; 379mg Sodium Serving Ideas : Cut focaccia into wedges, and serve warm. NOTES : If made ahead of time, wrap uncut bread in aluminum foil, and reheat at 350 degrees for 15 minutes. Recipe by: Cooking Light, June 1994, page 118 Posted to MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 7.1mg
Sodium: 423.9mg
Potassium: 117mg
Carbohydrates: 29.1g
Fiber: 1.8g
Sugar: 2.7g
Protein: 4g