INGREDIENTS

INSTRUCTIONS

The following is an outstanding recipe for Focaccia from Red Star
yeast. The first time I made it, I served it with steaming bowls of
seasoned pinto beans and it was great. Enjoy.  In large mixer bowl,
combine 1 1/2 c. flour, yeast, 1 T. sugar and 1  t. salt; mix well. Add
water and oil to flour mixture. Blend at low  speed until moistened;
beat 3 minutes at medium speed. By hand,  gradually stir in enough
remaining flour to make a firm dough. Knead  on floured surface 5 to 8
minutes, adding flour as needed. Place in  greased bowl, turning to
grease top. Cover; let rise in warm place  about 40 minutes (20 minutes
for Quick Rise yeast).  Prepare onion topping. In small skillet, saute
onion in butter until  soft. Stir in 1/3 t. sugar and 1/8 t. salt.
Punch down dough. On lightly floured surface, shape dough into a ball.
Place on greased cookie sheet. Flatten to a 10-inch circle. With table
knife, cut a circle in dough about 1 inch from edge, cutting almost
through to cookie sheet. Prick center with a fork. Spread Onion
Topping over the pricked dough. Cover; let rise in warm place about  30
minutes (15 minutes for Quick Rise). Bake at 375 deg. for 25 to 30
minutes until golden brown.  Variation. Omit Onion Topping. Instead of
pricking top, cut a  criss-cross design with a sharp knife. Brush bread
with an egg glaze  made by combining 1 egg yolk and 1 T. milk or water.
Sprinkle with  sesame seed if desired. - ~ - - - -  >From: Billy
Hatcher <0002040826@mcimail.com> From: Bread-Bakers  Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     : Red Star
yeast

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Nutrition (calculated from recipe ingredients)
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Calories: 1556
Calories From Fat: 350
Total Fat: 39.8g
Cholesterol: 3.4mg
Sodium: 8043.7mg
Potassium: 461.7mg
Carbohydrates: 261.9g
Fiber: 9.8g
Sugar: 20g
Protein: 33.2g