Rosemary-pear Focaccia – Chat

Do we have sufficient grace? Or do we not? Is the Word of God so insufficient which is perfect, totally transforming the whole person according to Psalm 19? Is the wisdom from above which confounds all the wisdom of man and calls it foolishness so insufficient? Is the Lord Jesus Christ in whom we are complete, in whom we have all things that pertain to life and godliness and have been made partakers of the divine nature and possessors of all His fullness so insufficient? Is the Holy Spirit who has filled us with all strength in the inner man and all the fullness of God so that we can do exceeding abundantly above all we can ask or think according to His resurrection power so insufficient? Is the package of spiritual resources we have received in salvation which enables us to do all things through the power of our Christ unable to sufficiently give us victory in life? When Paul said in 2 Corinthians 3:5 'our sufficiency is from God,' was he ignorant?

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Breads, Low-fat	40	Pieces

INGREDIENTS

4	c	Onions, julienned
1	t	Olive oil
1/4	c	Fresh rosemary, chopped
2		Firm pears, chopped
1/2	c	Lukewarm water
1	t	Sugar
8	g	Traditional dry yeast, 1
		tbsp
5	c	All-purpose or bread flour
		to 6 cups
1 1/2	t	Salt
2	c	Lukewarm water
2	T	Olive oil
1	t	Coarse pickling salt
		to 2 tsp

INSTRUCTIONS

Saute onions in 1 tsp olive oil until goden (10 mins).  Stir in
rosemary and pears.  Divide misture in half and set aside. Add sugar
to water and stir until dissolved.  Sprinkle yeast overtop and let  sit
until foamy (10 mins), then stir until smooth. In large bowl,  stir 3
cups flour with salt and make well in centre. Stir in yeast  mixture, 2
cups water, and 1 tbsp olive oil.  Mix in remaining flour,  1/2 cup at
a time, until too stiff to stir.  Form a ball. Place dough  on floured
surface and flatten slightly. Top with half of pear  mixture. Knead
dough, working in pear mixture, from 8-10 mins.  Sprinkle flour under
dough ball. Cover with greased wax paper and  damp cloth, and let rise
until doubled, about 1 hr. Punch down dough  and pat out evenly on
greased baking sheet.  Press remaining pear  mixture into dough and
sprinkle with pickling salt. Drizzle with 1  tbsp olive oil. Loosely
cover with greased wax paper and let rise  until doubled, about 30
mins. Bake at 375F for 45-50 mins until  golden. Crust should make
hollow sound when tapped.  If bottom is too  pale, slide bread off pan
onto centre rack for 3-5 mins.  Created by: Chef Nancy Henley of
Harvest Cooking School, Oakville  Per 2" piece: 73    calories, 1g fat
(12% CFF) 9 mg calcium  Contributor:  Chatelaine, June 97 Preparation
Time: 02:55  Posted to Digest eat-lf.v097.n294 by Cathleen
<catht@interlog.com> on  Nov 19, 1997

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 17 Calories From Fat: 7 Total Fat: <1g Cholesterol: 0mg Sodium: 88mg Potassium: 30.7mg Carbohydrates: 2.4g Fiber: <1g Sugar: 1.3g Protein: <1g