RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2693
| View Recipe |
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| Recipe Name: |
Rosemary Onion Focaccia |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-01-03
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
13x9-inch baking dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup onion, red thinly sliced
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Directions:
Adjust oven rack to middle position and heat oven to 400 degrees.
Press 1 pound pizza dough into well-oiled 13x9-inch baking dish (or 10-inch pie plate) and dimple the surface with your fingers. Brush dough liberally with more EVOO and sprinkle with onion slices, rosemary, salt and pepper.
Bake until golden brown, about 30 minutes.
Cool on wire rack and serve warm. |
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Crusty Pizza Dough
(Add to shopping list) :
2 Teaspoons oil, olive
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Directions:
Dissolve yeast in warm water in a warm bowl. Add salt, oil and flour. Attach bowl and dough hook. Turn to Medium-low and mix for 2 minutes.
Continuing on medium-low, add additional flour, 1/2 cup at a time, until dough clings to hook and cleans the sides of the bowl. Knead on medium-low for 5 minutes.
Place in greased bowl, turning to grease the top. Cover; let rise in a warm place free from draft, until doubled in bulk, about 1 hour. Punch down dough.
Brush 14-inch pizza pan with oil; sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around the edge to hold toppings. Top with desired toppings.
Bake at 450 degrees for 15 to 20 minutes. |
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| Nutrition per Serving: |
| Calories: |
1564 |
Total Carbs: |
270.1 |
Net Carbs: |
0.7 |
| Cholesterol: |
40.2 |
Fat: |
20.2 |
Protein: |
40.23 |
| Fiber: |
6.18 |
Sodium: |
269.33 |
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