RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4687
| View Recipe |
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| Recipe Name: |
Rosemary Onion Focaccia - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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