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Focaccia with Red Onion

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  25 Minutes
Total Time:  3 Hours 50 Minutes
  Makes one 8-inch focaccia round
This focaccia is found on the menus of pizzerias in Florence, where small, three-wheel flatbed trucks laden with torpedo-shaped purple onions; their tops flopping over the edge of the bed; zoom into the city on market days.
1/2 recipe herb-flavored focaccia dough, completed through the first rising
1/4 small red (Spanish) onion, thinly sliced
1 1/2 teaspoons chopped fresh thyme
Extra-virgin olive oil for drizzling
2-3 tablespoons freshly grated Italian parmesan cheese
Other necessary recipes:
Herb-Flavored Focaccia
Focaccia with Red Onion Recipe at
Lightly oil an 8-inch cake pan or similar pan. Place the dough in the prepared pan and gently stretch it to the edges, pulling it from the center outward to achieve an even thickness. If the dough springs back toward the center and is difficult to work with, cover and set it aside to relax for 10 minutes, then continue coaxing the dough out to an even thickness. Cover with a kitchen towel and let rise until almost doubled in bulk and very soft and puffy, about 45 minutes.

Preheat an oven to 475 degrees.

Using your fingertips, dimple the dough vigorously in several places, leaving indentations about 1/2 inch deep. Again cover the pan with a towel and let rise for 20 minutes longer.

Arrange the onion and thyme evenly over the risen dough. Drizzle the top with olive oil, then sprinkle on the Parmesan. Bake until golden brown and cooked through, 15-18 minutes. Transfer the pan to a rack and let stand until the focaccia is barely warm, about 10 minutes, then serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one 8-inch focaccia round
Calories: 179
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 25g
Sodium: 351mg
% Cal. from Fat: 30%
Cholesterol: 2mg
Protein: 5g
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