Onion And Poppy Seed Focaccia
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | c | Onion, finely chopped |
| 1 | 11 ounce refrigerated | |
| French Loaf bread dough | ||
| 1/4 | c | Parmesan Cheese, grated |
| 2 | t | Poppy seeds |
INSTRUCTIONS
Preheat oven to 400øF. Oil baking sheet. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and saute until golden, about 7 minutes. Cool. Place dough on floured surface. Fold dough in half. Using rolling pin, roll out dough to 10 x 8 inch rectangle. Transfer to prepared baking sheet. Drizzle 1 tablespoon oil over dough. Spread onion atop dough. Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt. Bake until bread is golden, about 18 minutes. Cut into pieces and serve warm or at room temperature. Printed in Bon Appetit April 1998 Recipe by: Elizabeth Ellis Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 3.7mg
Sodium: 65.1mg
Potassium: 50.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.2g
Protein: 2.1g