| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Dough cycle, Focaccia |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
Rosemary leaves |
| 2 |
ts |
Salt |
| 3 |
c |
Flour |
| 1/2 |
c |
Cornmeal |
| 1 |
tb |
Yeast |
| 1 |
lg |
Spanish onions; cooked in |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Olive oil |
| 1 |
|
Coarse salt |
| 1 |
|
Ground pepper |
INSTRUCTIONS
TOPPING
Place all dough ingredients except cooked onion in the machine, program for
knead and first rise. Press start. Strain onions and return liquid. At end
of final knead, add the onion (without liquid) to the machine. Restart and
knead only until the onion is roughly mixed in. The dough will be wet and
onion will remain in clumps, sticking out of the dough. Turn the dough out
on a well-floured board and knead briefly by hand to form a ball. Oil a
pizza pan or baking sheet. Place the dough on the prepared pan and pat into
a 12" disk. Coat the top of the dough with the onion juices. Cover with
plastic wrap and let it rise either at room temperature until doubled in
bulk, or in the refrigerator overnight. A long cold rise in the
refrigerator will result in a more flavorful bread with a heartier
interior. Preheat the oven to 450 F. with the rack in the center position.
Just before baking the dough, use your fingertips to gently make
indentations in the surface. Drizzle on the oil and then sprinkle with salt
and pepper. Bake for 10 minutes, then reduce to oven to 350 F. and bake for
another 12 to 15 minutes, or until the focaccia is golden brown. Serve hot
or at room temperature.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine
Smith
Posted to MM-Recipes Digest by OldMommy@aol.com on Aug 15, 1998
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