Recipe - Roquefort-And-Onion Focaccia

1 pack Dry yeast
One half cup Warm water, 105 to 115
degrees
3 tablespoon Warm water
One fourth teaspoon Sugar
2 cup Allpurpose flour
One half teaspoon Salt
Vegetable cooking spray
1 teaspoon Vegetable oil
2 cup Thinly cut or sliced up onion,
separated into rings
2 teaspoon Chopped fresh thyme or
1 teaspoon Dried whole thyme
1/8 teaspoon Salt
1/8 teaspoon Pepper
One half cup Lite ricotta cheese
Three fourths cup Crumbled Roquefort cheese,
(3 ounces)

Dissolve yeast in One fourth cup warm water in a small bowl. Add sugar, and let
stand 5 minutes.

Position knife blade in food processor bowl; add flour and One half teaspoon
salt, and pulse 2 times or until blended. With processor running, slowly
add yeast mixture and remaining warm water through food chute; process
until dough leaves sides of bowl and forms a ball. Process 30 additional
seconds. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.

Punch dough down, and pat into a 12inch circle on a large baking sheet
coated with cooking spray. Lightly coat dough with cooking spray. Cover
dough with heavyduty plastic wrap, and let rise in a warm place (85
degrees) free from drafts, 25 minutes or until puffy.

While dough rises, coat a large nonstick skillet with cooking spray; add
oil, and place over mediumhigh heat until hot. Add onion; saute 8 minutes
or until onion is deep golden. Stir in thyme, salt, and pepper. Remove from
heat; set aside.

Using the handle of a wooden spoon or your fingertips, make indentations in
top of dough. Gently spread ricotta cheese over dough, leaving a One half inch
border. Arrange onion mixture evenly over ricotta cheese, and sprinkle with
crumbled Roquefort cheese. Bake at 375 degrees for 20 minutes or until
crust sounds hollow when tapped. Yield: 8 servings (serving size: 1 wedge).

Per serving: 200 Calories; 5g Fat (25% calories from fat); 8g Protein; 29g
Carbohydrate; 14mg Cholesterol; 379mg Sodium

Serving Ideas : Cut focaccia into wedges, and serve warm.

NOTES : If made ahead of time, wrap uncut bread in aluminum foil, and
reheat at 350 degrees for 15 minutes.

Recipe by: Cooking Light, June 1994, page 118

Posted to MCRecipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.