----- Now You're Cooking! v4.64 [Meal-Master Export Format]

      Title: Onion Focaccia
 Categories: bakery, breads
      Yield: 1 loaf

      1 tb dry yeast
      1 c  warm water
      4 c  wholewheat flour
      6 tb olive oil
      1 ts salt
      1 lb bermuda onions, thinly -
           -sliced
      1    freshly ground black pepper
      1    cornmeal

  Stir yeast into warm water in a large mixing bowl.  Let stand for 10
  minutes.  Stir in 2 c flour & beat till mixture is sticky.  Sprinkle
  some of the remaining flour on a board & knead in the remaining flour
  until the dough is smooth & elastic.  Place in an oiled bowl, cover &
  let rise till doubled.

  Punch down, fold in 4 tb olive oil & the salt.  Knead again till
  smooth. Roll into a circle 10 to 12 inches in diameter.  Place on a
  well oiled 15 inch pizza pan dusted with cornmeal.  Let rise till
  doubled.

  Heat remaining olive oil in a frying pan & gently cook the onion for
  8 to 10 minutes.  Spread onions over risen dough & sprinkle with
  pepper. Bake at 425F for 30 minutes.

  Paolo Gavin, "Italian Vegetarian Cooking"

  NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
  NYC Nutrilink: M0^00000,M0^00000,M0^00000

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