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
- 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
- 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.
Originally published as Garlic Onion Focaccia in Taste of Home December/January 2004, p39
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