*  Exported from  MasterCook  *
                          ONION AND OLIVE FOCACCIA
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads                           Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/4  cups          to 3 3/4 cups bread flour or all-purpose -- flour
    1      package       active dry yeast
    1 1/4  cups          warm water, -- (120-130 degrees)
    1      tablespoon    olive oil or cooking oil
    1      teaspoon      salt
    1 1/2  cups          chopped onion, -- (3 medium)
    2                    cloves garlic, -- minced
    2      tablespoons   olive oil or cooking oil
    1      cup           sliced pitted ripe olives and/or -- snipped--
                         --oil-packed dried tomatoes, drained; --
    2      tablespoons   snipped fresh rosemary or 2 teaspoons -- dried
 In a large mixing bowl stir together 1  1/4 cups of the flour and the 
 yeast.  Add warm water, 1 tablespoon oil, and the salt to the dry
 mixture.  Beat with an electric mixer on low to medium speed for 30
 seconds, scraping sides of bowl constantly.  Beat on high speed for 3
 minutes.  Stir in as much of the remaining flour as you can.  Turn dough
 onto a lightly floured surface.  Knead in enough remaining flour to make
 a stiff dough that is smooth and elastic (8 to 10 minutes total).  Shape
 dough into a ball.  Place in a lightly greased bowl; turn once.  Cover
 and let rise in a warm place till double (about 1 hour).  Punch down. 
 Turn out onto a lightly floured surface.  Divide in half.  Shape each
 into a ball.  Place on 2 lightly greased baking sheets.  Cover and  let
 rest for 10 minutes.  
 For the topping: in a medium skillet cook onion and garlic in the 2
 tablespoons oil, covered, over low heat for 3 to 5 minutes or till onion
 id translucent, stirring occasionally.  Uncover, cook and stir just till
 onion begins to brown.  Remove from heat.  If using olives, stir into
 onion mixture; set aside. 
 Using your hands; flatten each ball into a circle about 12 inches in
 diameter.  With your fingers, press 1/2-inch deep indentations about 2
 inches apart on surface.  Spoon onion mixture on top.  Sprinkle with
 rosemary.  Cover and let rise in a warm place till nearly double (about
 20 minutes).  Bake in a 375 oven about 25 minutes or till golden.  If
 using dried tomatoes, sprinkle atop bread during last 5 minutes of
 baking.  Remove from baking sheet; cool on wire racks.  Makes 2 rounds
 (24 servings). 
 except omit the onion, garlic, olives, tomatoes, and rosemary.  Instead,
 brush shaped dough with the 2 tablespoons olive oil or cooking oil. 
 Sprinkle with 1 1/2 cups chopped walnuts and 1 cup crumbled blue cheese
 or shredded Swiss cheese.  Continue as directed. 
                    - - - - - - - - - - - - - - - - - -