MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: ONION FOCACCIA
  Categories: Breads, Italian
       Yield: 1 Servings
 
    1.00 tb Dry yeast
    1.00 c  Warm water
    4.00 c  Wholewheat flour
    6.00 tb Olive oil
    1.00 ts Salt
    1.00 lb Bermuda onions, thinly
            -- sliced
            Freshly ground black pepper
            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”
 
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