INGREDIENTS

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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