----- 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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