Recipe - Italian Flat Bread (Focaccia)

2 One half cup AllPurpose Flour; To 3 C
2 One fourth tablespoon Active Dry Yeast; Or Quick
Rise Yeas
1 tablespoon Sugar
1 tablespoon Salt
1 cup Warm Water; Very Warm,
; (120 130 Deg. F)
1 tablespoon Oil
One half cup Chopped onion
2 tablespoon Butter or margarine
One fourth tablespoon Sugar
1/8 tablespoon Salt

The following is an outstanding recipe for Focaccia from Red Star yeast.
The first time I made it, I served it with steaming bowls of seasoned pinto
beans and it was great. Enjoy.

In large mixer bowl, combine 1 One half c. flour, yeast, 1 T. sugar and 1 t.
salt; mix well. Add water and oil to flour mixture. Blend at low speed
until moistened; beat 3 minutes at medium speed. By hand, gradually stir in
enough remaining flour to make a firm dough. Knead on floured surface 5 to
8 minutes, adding flour as needed. Place in greased bowl, turning to grease
top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick
Rise yeast).

Prepare onion topping. In small skillet, saute onion in butter until soft.
Stir in 1/3 t. sugar and 1/8 t. salt.

Punch down dough. On lightly floured surface, shape dough into a ball.
Place on greased cookie sheet. Flatten to a 10inch circle. With table
knife, cut a circle in dough about 1 inch from edge, cutting almost through
to cookie sheet. Prick center with a fork. Spread Onion Topping over the
pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes
for Quick Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown.

Variation. Omit Onion Topping. Instead of pricking top, cut a crisscross
design with a sharp knife. Brush bread with an egg glaze made by combining
1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired.
~

From: Billy Hatcher 0002040826@mcimail.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Red Star yeast