Italian Focaccia Onion Bread Recipe
An empty belly is a great cook and Italian Focaccia Onion Bread is a great way to fill it. The first taste of this delightful Italian Focaccia Onion Bread from the Italian cuisine is enough to addict you to it for life! Vegetable is the key ingredient in Italian Focaccia Onion Bread. Italian Focaccia Onion Bread served as Side Dish is the best food to pep me up. Why don't you try this great Italian Focaccia Onion Bread recipe and see for yourself?
Ingredients
2 packages dry yeast, dissolved in 1 cup lukewarm water
3 cups unbleached flour
Olive oil
1 teaspoon sugar
1 teaspoon salt
3 tablespoons tomato paste
1 yellow onion, peeled and chopped
6 green onions, chopped
1 clove garlic, crushed
Fresh-cracked pepper
Directions
Place the water and yeast in a mixing bowl.
Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth.
Add the remaining flour, and blend in by hand.
Place the dough on floured board, and knead for 5 minutes.
Place the dough on a Formica counteitop or on plastic wrap, and cover with a large metal bowl.
Allow to rise about 1 hour, or until doubled in bulk.
When it is doubled, punch the dough down, and knead it for 1 or 2 minutes.
Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan.
Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork.
Brush the top of the dough with some olive oil and then the tomato paste.
Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough.
Sprinkle with the pepper.
Preheat the oven and bake at 375° for about 25 minutes, or until lightly browned.
This bread is great on a buffet.
Or slice in half and use for Italian sandwiches.
I like a little Italian salami, some yellow onion, and a few green olives.
Drizzle a little Italian salad dressing on the sandwich, and enjoy with a heavy red wine.
Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth.
Add the remaining flour, and blend in by hand.
Place the dough on floured board, and knead for 5 minutes.
Place the dough on a Formica counteitop or on plastic wrap, and cover with a large metal bowl.
Allow to rise about 1 hour, or until doubled in bulk.
When it is doubled, punch the dough down, and knead it for 1 or 2 minutes.
Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan.
Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork.
Brush the top of the dough with some olive oil and then the tomato paste.
Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough.
Sprinkle with the pepper.
Preheat the oven and bake at 375° for about 25 minutes, or until lightly browned.
This bread is great on a buffet.
Or slice in half and use for Italian sandwiches.
I like a little Italian salami, some yellow onion, and a few green olives.
Drizzle a little Italian salad dressing on the sandwich, and enjoy with a heavy red wine.
