----- Now You're Cooking! v4.64 [Meal-Master Export Format]
       Title: Focaccia (Italian Flat Bread)
  Categories: hand made, international breads
       Yield: 12 servings
   2 1/2    All-Purpose Flour;
            -Additional As Need
       1    Yeast; 2 1/4 Tsp
       1    Sugar
       1    Salt
       1    Warm Water; (120-130 Deg F.)
       1    Oil
     1/2    Chopped onion
       2    Butter or margarine
     1/4    Sugar
     1/8    Salt
   In large mixer bowl, combine 1 1/2 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
   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
   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 10-inch circle. With table
   knife, cut a circle in dough about 1 inch from edge, cutting almost
   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 criss-cross
   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: “Bill Hatcher” <bhatcher@gc.net>
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   Contributor:  Red Star Yeast
   Preparation Time:  2:00
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
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