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Roquefort-and-onion Focaccia

January 29, 2023

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.

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“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