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Focaccia
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Photo Attribute: feli*

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 158
% Daily Value**
Total Fat 4g
6%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 210mg
9%
Total Carbohydrate 27g
9%
Dietary Fiber 1g
4%
Sugars 1g
Protein 4g
Vitamin A  1%Vitamin C  1%
Calcium  1%Iron  8%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Focaccia

Date Added: April 29, 2019

Ingredients:

1 Teaspoon Salt pinch
3 Cups Bread Flour (see note) (up to 8)
1 Tablespoon Sugar (for decoration)
2 Tablespoons Butter clarified **
2 1/4 Teaspoons Yeast +2 teaspoon
1 Tablespoon Vegetable Oil (1 to 2)
1/2 Cup Onion chopped
1 Cup Water 105F
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Directions:

1. In large mixer bowl, combine 1-1/2 c flour, 1 tablespoon sugar and 1 teaspoon salt and mix well.

2. Proof yeast in 1/2 cup warm water for five minutes.

3. Temper yeast water with remaining water and oil.

4. Blend at low speed until moistened; beat 3 minutes at medium speed.

5. Gradually stir in enough remaining flour to make a firm dough.

6. Knead for 5 to 8 minutes until gluten has developed.

7. Dough should pull away and clean sides of work-bowl.

8. Place in greased bowl, turning to grease top.

9. Cover and let rise 40 minutes. Prepare onion topping.

10. In small saute pan, combine onion in butter and cook until soft.

11. Stir in 1/3 teaspoon sugar and 1/8 teaspoon salt.

12. Punch down dough. On lightly floured surface, shape dough into a ball.

13. Place on greased cookie sheet. Flatten to a 10 inch circle.

14. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet.

15. Prick center with a fork. Spread onion topping over the pricked dough.

16. Cover and let rise for 30 minutes. Bake at 375F until golden brown, 25 to 30 minutes.

17. Variation: Omit onion topping. Instead of pricking top, cut a criss-cross design with a sharp knife.

18. Brush bread with an egg glaze made by combining 1 egg yolk and 1 tablespoon of milk.

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Dietary Notes:
This recipe is low-cholesterol with 5.08mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Butter, Gluten, Natural Sweeteners, Onion allergies.
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