Herbed Onion Focaccia 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herbed Onion Focaccia cont. 1/2 teaspoon grated Parmesan cheese 1/2 teaspoon dried parsley flakes 1/4 teaspoon salt 1/8 teaspoon pepper 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 Parmesan cheese, parsley, salt and pepper. Cover and let rise in a Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Herbed Onion Focaccia 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). Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008