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Ingredientes
- Â Â Hot water
- 2Â 1/2 c. Unbleached all-purpose flour
- 1 Tbsp. Salt
- 2 Tbsp. Extra virgin olive oil
- 3 x -(up to)
- 4 Tbsp. Extra virgin extra virgin olive oil
- 2 lrg Yellow onions (app 1 3/4 lbs) peeled and thinly sliced
- Â Â Salt to taste
Direcciones
- I picked up this recipe while visiting the Liguria region of Italy - where Focaccia Bread started. Enjoy!! Dave
- First Rising: Put all ingredients in a large bowl or possibly in the bowl of an electric mixer fitted with the dough hook, and mix well. Knead 6 to 7 min by hand, or possibly 3 to 4 min by machine, till the dough is smooth and pliable. Put the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise till doubled in volume, 1 to 1 1/2 hrs.
- Second Rising: Put all the ingredients in a large bowl or possibly in the bowl of an electric mixer fitted with a dough hook, and mix well. Add in the dough from the first rising and knead 4 to 5 min by machine, 8 to 10 min by hand. The dough should be smooth and elastic. If it is too sticky, work in some additional flour. Shape.
- At this point, start preheating the oven at 325 F.
- Topping: Sautee the onions in extra virgin olive oil (this will often yield a better result than sauteeing the onions in butter) till almost transparent. Top bread with the onions and put in the oven till bread has desired color.
- Serve either warm or possibly at room temperature and enjoy!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 245 | |
| Calories from Fat 93 | 38% |
| Total Fat 10.54g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 875mg | 36% |
| Potassium 91mg | 3% |
| Total Carbs 32.96g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.54g | 1% |
| Protein 4.41g | 7% |
