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Herbed Onion Focaccia Recipe

Photo by: Taste of Home

100% would make again

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This bread is so full of flavor that spreading butter on it is not necessary. I always hear yums, oohs and aahs when guests take their first bite. It's best served warm, and the next day makes the best toast you've ever had!

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16 Servings
Prep: 30 min. + rising Bake: 20 min.

Ingredients

1 cup water (70° to 80°)
1/3 cup finely chopped onion
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/2 teaspoon pepper
3 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1/2 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In bread machine pan, place the first 11 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 a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Nutrition Facts: 1 serving (1 slice) equals 100 calories, 1 g fat (trace saturated fat), trace cholesterol, 262 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Herbed Onion Focaccia published in Taste of Home August/September 2007, p33

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