| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Jersey | Bread | 8 | Servings | |
INGREDIENTS
| Warm water | ||
| 2 1/2 | c | Unbleached all-purpose flour |
| 1 | tb | Salt |
| 2 | tb | Olive oil (up to) |
| 4 | tb | Extra virgin olive oil |
| 2 | lg | Yellow onions (app 1 3/4 lbs) peeled and thinly sliced |
| Salt to taste |
INSTRUCTIONS
submitted by: davidg@clam.rutgers.edu I picked up this recipe while visiting the Liguria region of Italy -- where Focaccia Bread started. Enjoy!! Dave First Rising: Put all ingredients in a large bowl or in the bowl of an electric mixer fitted with the dough hook, and mix well. Knead 6 to 7 minutes by hand, or 3 to 4 minutes by machine, until the dough is smooth and pliable. Put the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise until doubled in volume, 1 to 1 1/2 hours. Second Rising: Put all the ingredients in a large bowl or in the bowl of an electric mixer fitted with a dough hook, and mix well. Add the dough from the first rising and knead 4 to 5 minutes by machine, 8 to 10 minutes by hand. The dough should be smooth and elastic. If it is too sticky, work in some additional flour. Shape. At this point, start preheating the oven at 325 F. Topping: Sautee the onions in olive oil (this will often yield a better result than sauteeing the onions in butter) until almost transparent. Top bread with the onions and put in the oven until bread has desired color. Serve either hot or at room temperature and enjoy!! ... from Cherry Hill, New Jersey, USA DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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