3/4 cup water
2 tbsp olive or vegetable oil
2 cup gold medal better for
1 batter flour
1 tbsp sugar
1 tsp salt
1 1/2 tsp fleischmann's bread machine
1 yeast
1 onion topping (below)
3/4 cup shredded mozzarella cheese
2 tbsp grated parmesan cheese
Directions
1. Measure carefully, placing all ingredients except Onion Topping and
cheeses in bread machine pan in the order recommended by the
manufacturer. 2. Select: Dough/Manual cycle. 3. Grease cookie sheet.
Pat dough into 12-inch circle on cookie sheet. Cover and let rise in
warm place about 30 minutes or until almost double. Prepare Onion
Topping. 4. Heat oven to 400F. Make deep depressions in dough at
1-inch intervals with finger or handle of wooden spoon. Spread
topping over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or
until edge is golden brown. Remove from cookie sheet to wire rack.
Serve warm.
ONION TOPPING: 3 tb margarine or butter 2 md onions, sliced 2 cloves
garlic, finely chopped Melt margarine in 10-inch skillet ovr
medium-low heat. Cook onions and garlic in margarine 15 to 20
minutes, stirring occasionally, until onions are brown and
caramelized; remove from heat.
Per Serving: Calories 240; Protein 7g; Carbohydrate 31g; Fat 10g;
Cholesterol 5mg; Sodium 400mg. *From the Gold Flour Bread Machine
Recipes cookbook* ~Posted for you by Michelle Bruce
Servings: 8 servings
Caramelized Onion Focaccia Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Candy; Dessert; Italian
The History of Recipes
It is possible to read the history of `recipes` way back into the distant past, at least as far back into history as the ancient Egyptians, and possibly even further than that. However, mostly, these ancient records were just very simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to historians is a collection of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and afters, a very modern way of dining. This early Roman chef recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some that we all recognise for example basil, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the East, such as rosemary and coriander. These new herbs and spices led to an outbreak in manuscripts on cooking, most of which are kept safe in academic collections. The arrival of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Caramelized Onion Focaccia recipe.
