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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
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

Printed from tasteofhome.com Nov 19, 2008

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Herbed Onion Focaccia cont.

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 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).