Onion And Olive Focaccia

Use self-control! Here are two pitfalls that most of us fall into in this regard. One is we let the individual take us off the main point. Maybe it's the scoffer: “What about those who never heard the Gospel?” “Where did Cain get his wife?” Maybe it’s the person that just wants to share unrelated stories. You need self-control to prevent yourself from going down rabbit trails that will take you away from the four core elements of the Gospel (God-Man-Christ-Response). Second, you will need self-control to avoid getting emotional, angry, discouraged, frustrated or offended. Oftentimes these conversations can get very sensitive. You need to be filled with the Holy Spirit and produce the fruit of self-control even if the other person has lost his. Don’t let their spirit dictate your spirit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Italian	Breads, Italian	24	Servings

INGREDIENTS

3 1/4	c	Bread flour or all-purpose
		flour up to 3-3/4
1		Active dry yeast
1 1/4	c	Warm water, 120-130
		degrees
1	T	Olive oil or cooking oil
1	t	Salt
1 1/2	c	Chopped onion, 3 medium
2		Cloves garlic, minced
2	T	Olive oil or cooking oil
1	c	Sliced pitted ripe olives
		snipped and/or oil-packed
		dried tomatoes drained
		optional
2	T	Snipped fresh rosemary or 2
		teaspoons dried rosemary
		crushed

INSTRUCTIONS

In a large mixing bowl stir together 1 1/4 cups of the flour and the
yeast. Add warm water, 1 tablespoon oil, and the salt to the dry
mixture. Beat with an electric mixer on low to medium speed for 30
seconds, scraping sides of bowl constantly. Beat on high speed for 3
minutes. Stir in as much of the remaining flour as you can. Turn  dough
onto a lightly floured surface. Knead in enough remaining flour  to
make a stiff dough that is smooth and elastic (8 to 10 minutes  total).
Shape dough into a ball. Place in a lightly greased bowl;  turn once.
Cover and let rise in a warm place till double (about 1  hour). Punch
down. Turn out onto a lightly floured surface. Divide in  half. Shape
each into a ball. Place on 2 lightly greased baking  sheets. Cover and
let rest for 10 minutes. For the topping: in a  medium skillet cook
onion and garlic in the 2 tablespoons oil,  covered, over low heat for
3 to 5 minutes or till onion id  translucent, stirring occasionally.
Uncover, cook and stir just till  onion begins to brown. Remove from
heat. If using olives, stir into  onion mixture; set aside. Using your
hands; flatten each ball into a  circle about 12 inches in diameter.
With your fingers, press 1/2-inch  deep indentations about 2 inches
apart on surface. Spoon onion  mixture on top. Sprinkle with rosemary.
Cover and let rise in a warm  place till nearly double (about 20
minutes). Bake in a 375 oven about  25 minutes or till golden. If using
dried tomatoes, sprinkle atop  bread during last 5 minutes of baking.
Remove from baking sheet; cool  on wire racks. Makes 2 rounds (24
servings).  VARIATIONS: BLUE CHEESE AND WALNUT FOCACCIA -- Prepare as
directed,  except omit the onion, garlic, olives, tomatoes, and
rosemary.  Instead, brush shaped dough with the 2 tablespoons olive oil
or  cooking oil. Sprinkle with 1 1/2 cups chopped walnuts and 1 cup
crumbled blue cheese or shredded Swiss cheese. Continue as directed.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted
to MC-Recipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on
Jul 17, 1997

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 83 Calories From Fat: 22 Total Fat: 2.5g Cholesterol: 0mg Sodium: 198.6mg Potassium: 122.5mg Carbohydrates: 13.5g Fiber: 1.3g Sugar: <1g Protein: 2g