Rosemary and Sweet Onion Focaccia

Rosemary and Sweet Onion Focaccia
(makes 6 servings)

Ingredients:

Nutrition Facts for Rosemary and Sweet Onion Focaccia (text version below directions)

3 1/2 cups all-purpose flour

1 teaspoon white sugar

1 teaspoon salt

1 tablespoon active dry yeast

1 cup water

2 tablespoons vegetable oil

1 egg

Nonfat cooking spray

1 teaspoon dried rosemary, crushed

1 sweet onion (i.e. Walla Walla, Vidalia, etc.), thinly sliced and separated into rings

1/4 cup Parmesan cheese, grated

Directions:

In a large bowl, combine 1 cup of the flour, sugar, salt, and yeast and mix well.

Heat water and vegetable oil until warm, and add to flour mixture and then add the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.

Gradually add 1-3/4 cups flour while beating, until dough pulls away from side of bowl. Knead in 3/4 cup flour on floured surface.

Cover dough with a bowl, and let stand for 5 minutes.

Spray a baking sheet with nonfat cooking spray. Press the dough out evenly onto the pan. Cover with a damp cloth and let rise for 20-30 minutes.

Uncover dough, and press indentations with your fingers at 1 inch intervals. Spray dough lightly with nonfat cooking spray and sprinkle with crushed rosemary and Parmesan cheese. Arrange onion rings evenly over the dough. Sprinkle lightly with salt.

Bake at 400º F for 15 minutes, until golden brown.

Cut into wedges and serve warm.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/6 of recipe (111 g) Servings Per Recipe: 6
	Amount per serving
Calories	350
Calories from fat	66
Total Fat	7 g
Saturated Fat	1 g
Cholesterol	38 mg
Sodium	463 mg
Total Carbohydrates	59 g
Dietary Fiber	3 g
Sugars	1 g
Protein	11 g
Vitamin A	2%
Vitamin C	2%
Calcium	8%
Iron	20%