Roquefort-and-onion Focaccia

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Breads	8	Servings

INGREDIENTS

1		Dry yeast
1/2	c	Warm water, 105 to 115
		degrees
3	T	Warm water
1/4	t	Sugar
2	c	All-purpose flour
1/2	t	Salt
		Vegetable cooking spray
1	t	Vegetable oil
2	c	Thinly sliced onion
		separated into rings
2	t	Chopped fresh thyme or
1	t	Dried whole thyme
1/8	t	Salt
1/8	t	Pepper
1/2	c	Lite ricotta cheese
3/4	c	Crumbled Roquefort cheese
		3 ounces

INSTRUCTIONS

Dissolve yeast in 1/4 cup warm water in a small bowl. Add sugar, and
let stand 5 minutes.  Position knife blade in food processor bowl; add
flour and 1/2  teaspoon salt, and pulse 2 times or until blend-ed. With
processor  running, slowly add yeast mixture and remaining warm water
through  food chute; process until dough leaves sides of bowl and forms
a  ball. Process 30 additional seconds. Place dough in a large bowl
coated with cooking spray, turning to coat top. Cover and let rise in
a warm place (85 degrees), free from drafts, 45 minutes or until
doubled in bulk.  Punch dough down, and pat into a 12-inch circle on a
large baking  sheet coated with cooking spray. Lightly coat dough with
cooking  spray. Cover dough with heavy-duty plastic wrap, and let rise
in a  warm place (85 degrees) free from drafts, 25 minutes or until
puffy.  While dough rises, coat a large nonstick skillet with cooking
spray;  add oil, and place over medium-high heat until hot. Add onion;
saute  8 minutes or until onion is deep golden. Stir in thyme, salt,
and  pepper. Remove from heat; set aside.  Using the handle of a wooden
spoon or your fingertips, make  indentations in top of dough. Gently
spread ricotta cheese over  dough, leaving a 1/2 inch border. Arrange
onion mixture evenly over  ricotta cheese, and sprinkle with crumbled
Roquefort cheese. Bake at  375 degrees for 20 minutes or until crust
sounds hollow when tapped.  Yield: 8 servings (serving size: 1 wedge).
Per serving: 200 Calories; 5g Fat (25% calories from fat); 8g  Protein;
29g Carbohydrate; 14mg Cholesterol; 379mg Sodium  Serving Ideas : Cut
focaccia into wedges, and serve warm.  NOTES : If made ahead of time,
wrap uncut bread in aluminum foil, and  reheat at 350 degrees for 15
minutes.  Recipe by: Cooking Light, June 1994, page 118  Posted to
MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“For those who trust in God, there is always HOPE!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 247 Calories From Fat: 113 Total Fat: 12.8g Cholesterol: 7.1mg Sodium: 423.9mg Potassium: 117mg Carbohydrates: 29.1g Fiber: 1.8g Sugar: 2.7g Protein: 4g