---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Caramelized Onion Focaccia
  Categories: Breads, Abm, Italian, Breadmaker
       Yield: 8 Servings
 
     3/4 c  Water
       2 tb Olive or vegetable oil
       2 c  Gold Medal Better for
            Batter Flour
       1 tb Sugar
       1 ts Salt
   1 1/2 ts Fleischmann’s Bread Machine
            Yeast
            Onion topping (below)
     3/4 c  Shredded mozzarella cheese
       2 tb Grated Parmesan cheese
 
   1. Measure carefully, placing all ingredients except Onion Topping and
   cheeses in bread machine pan in the order recommended by the manufacturer.
   2. Select: Dough/Manual cycle. 3. Grease cookie sheet. Pat dough into
   12-inch circle on cookie sheet. Cover and let rise in warm place about 30
   minutes or until almost double. Prepare Onion Topping. 4. Heat oven to
   400F. Make deep depressions in dough at 1-inch intervals with finger or
   handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses.
   Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie
   sheet to wire rack. Serve warm.
 
   ONION TOPPING: 3 tb margarine or butter 2 md onions, sliced 2 cloves
   garlic, finely chopped Melt margarine in 10-inch skillet ovr medium-low
   heat. Cook onions and garlic in margarine 15 to 20 minutes, stirring
   occasionally, until onions are brown and caramelized; remove from heat.
 
   Per Serving: Calories 240; Protein 7g; Carbohydrate 31g; Fat 10g;
   Cholesterol 5mg; Sodium 400mg. *From the Gold Flour Bread Machine Recipes
   cookbook* ~Posted for you by Michelle Bruce
 
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