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    Onion Rosemary Focaccia

    Source of Recipe

    1 1/4 C. Water
    1/3 C. Olive Oil
    1/3 C. Rosemary Leaves
    2 t. Salt
    3 C. Flour
    1/2 C. Cornmeal
    1 T. Active Dry Yeast
    1 Lg. Spanish Onion
    4 T. Olive Oil
    Coarse Salt And Pepper , To Taste

    Saute onion in 2 tablespoons of the olive oil. Place
    the water, 1/3 cup olive oil, rosemary leaves, 2 teaspoons
    salt, flour, cornmeal and yeast in machine as directed by
    manufacturer. Set to dough cycle. At end of final knead,
    add the onion to the machine. Restart and knead only until
    the onion is roughly mixed in. The dough will be wet. Turn
    the dough out on a well-floured board and knead briefly by
    hand to form a ball. Oil a pizza pan or baking sheet. Place
    the dough on the prepared pan and pat into a 12" disk. Coat
    the top of the dough with the onion juices. Cover with plastic
    wrap and let it rise in the refrigerator overnight. Next day,
    preheat the oven to 450F. Poke holes in dough evenly 1" apart
    with wooden spoon handle. Drizzle on the oil and then sprinkle
    with coarse salt and pepper. Bake for 10 minutes, then reduce
    to oven to 350F. and bake for another 12 to 15 minutes, or until
    the focaccia is golden brown.




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