Bread Machine Recipes




Rosemary Onion Focaccia
Ingredients:


Cooking Directions:
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1 1/4 cups water
1/3 cup olive oil
1/3 cup rosemary leaves
2 teaspoons salt
3 cups flour
1/2 cup cornmeal
1 tablespoon yeast
1 large Spanish onion
4 tablespoons olive oil
Coarse salt -- to taste
Freshly-ground black pepper -- to taste

Saute onion in 2 tablespoons of the olive oil. Place the water, 1/3 cup
olive oil, rosemary leaves, 2 teaspoons salt, flour, cornmeal and yeast in
machine as directed by manufacturer. Set to dough cycle.

At end of final knead, add the onion to the machine. Restart and knead
only until the onion is roughly mixed in. The dough will be wet.

Turn the dough out on a well-floured board and knead briefly by hand to
form a ball. Oil a pizza pan or baking sheet. Place the dough on the
prepared pan and pat into a 12-inch disk. Coat the top of the dough with
the onion juices. Cover with plastic wrap and let it rise in the
refrigerator overnight.

Next day, preheat the oven to 450 degrees. Poke holes in dough evenly
1-inch apart with wooden spoon handle. Drizzle on the oil and then
sprinkle with coarse salt and pepper. Bake for 10 minutes, then reduce to
oven to 350 degrees and bake for another 12 to 15 minutes, or until the
focaccia is golden brown.

This recipe yields 1 flatbread.




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