Garlic Onion Focaccia Recipe

Nutrition Facts

  • One serving:
  • One slice (prepared with part-skim mozzarella cheese)
  • Calories:
  • 186
  • Fat:
  • 7 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 270 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 1 g
  • Protein:
  • 7 g
  • Diabetic Exchange:
  • 1-1/2 starch, 1-1/2 fat.


Focaccia For A Crowd

I've been making this bread for quite a few years...even my Italian friends tell me it's delicious. When it's in... View this recipe »


 

Oil Explanation

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Flour Facts

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Garlic Onion Focaccia

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I use my bread machine to prepare the dough for this savory Italian flat bread. It's a great addition to any meal. At times, I make it for myself as a main-dish "pizza". -Cindy Cameron Omaha, Nebraska

SERVINGS: 12

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 25 min. + rising Bake: 15 min.

Ingredients:

  • 1 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions:

In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
    When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes.
    In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
    With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm. Yield: 12 servings.


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