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This recipe for FOCACCIA, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Murphy
Added: Thursday, November 6, 2008


see below

1 medium onion, minced
2 tablespoons olive oil
1 tablespoon rosemary
2 large cloves garlic crushed
Cook over slow heat 12 minutes or until onion is tender. Let cool.

Stir together:
1 cup warm water (105-115 degrees)
1 teaspoon sugar
1 envelope dry yeast
Let stand about 10 minutes until bubbly.
Stir in:
onion mixture
1 teaspoons salt
teaspoon pepper
3 cups flour

Knead five minutes. Grease large bowl with olive oil.
Transfer dough to bowl turning to coat. Cover and let rise until doubled--about 1 hours.

Punch down dough. Knead 3 or 4 times.

For pizza: Divide dough into 2 parts. Roll out and fit into pizza pans.
For bread: On greased cookie sheet, pat and stretch to fill cookie pan.

Let rise 1 hour.

Bake in 425 degree oven 23-25 minutes.




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