Monti's Roman Bread - {Focaccia}

Recipe Ingredients

1 tablespoon	15ml	Sugar
1		Cake fresh yeast - (0.6 oz)
		(or 1 (1/4-oz) pkg dry yeast)
1 1/2 cups	355ml	Lukewarm water
4 cups	250g / 8.8oz	Flour - plus more
		Salt - to taste
1/2 cup	31g / 1.1oz	Finely chopped onion
		Olive oil - for greasing
		Dried rosemary leaves

Recipe Instructions

Add sugar and yeast to warm water in bowl; stir to dissolve yeast. Add 4 cups flour, 2 teaspoons salt and onion. Knead dough on floured board until smooth, 5 minutes. Place dough in oiled bowl and let rise in warm spot until double in bulk, 1 hour.

Flatten out dough on oiled cookie sheet to 16- by 12-inch rectangle about 1-inch thick. Sprinkle with salt and dried rosemary, to taste. Bake at 400 degrees until golden and sounds hollow when tapped, 20 to 25 minutes. Serve hot.

This recipe yields 6 to 8 servings.

Each of 8 servings: 222 calories; 39 mg sodium; 0 cholesterol; 1 gram fat; 47 grams carbohydrates; 6 grams protein; 0.23 gram fiber.

Source:
The Los Angeles Times, 01-05-2000

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