---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Corn & Onion Focaccia
  Categories: Breads
       Yield: 12 servings
 
       1 pk Active dry yeast
       1 c  Warm (100 degrees) water
     1/2 ts Salt
       2 tb Olive oil or salad oil,
            -divided
     3/4 c  Cornmeal
   2 1/4 c  All-purpose flour, divided
       1 c  Corn kernels, fresh/frozen
       2 tb Minced fresh sage leaves
       1 sm Red onion (about 3 oz.)
            -thinly sliced
       1 tb Lemon juice
     1/2 c  Shredded Jack cheese
 
   In a large bowl, sprinkle yeast over water; let stand about 5 minutes. Stir
   in salt, 1 Tb oil, cornmeal, and 1 c  flour.  Beat with a mixer until dough
   is stretchy, 3-5 min.  Stir in 1 more c  flour. Coat a board with remaining
   flour.  Knead dough on board until smooth and elastic  Add more flour if
   dough sticks. Place dough in a bowl, cover, let rise in warm spot, about 45
 
   minutes. Punch dough down.  Pour remaining oil in 10 x 15 baking pan.
   Turn dough in oil to coat, then press and pat dough evenly to fill pan.
   Sprinkle with corn and sage; press firmly into dough.  Separate onion
   slices into rings and mix with lemon juice.  Scatter onion rings over dough
   and press down gently.  Cover pan and let dough rise, abut 30 minutes. Bake
   uncovered, on lowest rack in 400 degree oven until dough is well browned on
   edges and bottom, about 35 minutes.  Sprinkle with cheese and bake 2 more
   minutes.  Serve hot, warm, or at room temperature.  Cut into squares.
   Serves 12. Per serving: calories 161 (22% from fat), fat 4 g, cholesterol 5
   mg, sodium 120 mg.
 
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