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Measurements

3-Grain, 3-Onion Focaccia

Prepare this dough the day before your picnic. After the first rise, wrap and refrigerate the dough, then proceed in the morning. For a really crispy crust, remove focaccia from the baking sheet with a spatula or pizza peel, and continue to bake directly on oven rack for the last 3 to 5 minutes.

1 cup each, unbleached white flour, whole wheat flour, and oatmeal
1/2 cup cornmeal
1 teaspoon salt
1 package dry active yeast
2 teaspoons each, poppy seeds, and fennel seeds
1 tablespoon chopped pumpkin seeds
1-1/2 cups warm water
1 tablespoon honey or sugar
2 scallions, sliced
1 small yellow onion, sliced
1 small red onion, sliced
1 tablespoon olive oil

  1. In a large mixing bowl, whisk together flours, oatmeal, cornmeal, salt, and yeast. Add poppy, fennel, and pumpkin seeds. In a small bowl, dissolve honey or sugar in warm water. Make a well in the center of dry ingredients and add water, mixing until all liquid is incorporated. Cover and set aside in a warm place for 1-1/2 hours to rise.
  2. Preheat oven to 400 degrees and dust a 10 x 14 inch baking sheet with cornmeal. Stretch and press the dough onto prepared baking sheet, cover with plastic wrap, and let rise for 1/2 hour.
  3. In a large skillet over medium heat, saute scallions, and red and yellow onions in oil, stirring frequently, for 10 minutes, or until onions are translucent, but not browned.
  4. Using your fingertips, dimple the focaccia. Spread onions evenly over the top, and press them well into the dough. Bake for 20 minutes or until golden and firm. Cool on a wire rack.

Makes 6 servings.
PER SERVING: 251 CAL (15% from fat), 8g PROT, 4g FAT, 46g CARB, 368mg SOD, 0mg CHOL, 5.1g FIBER
Source: Veggie Life Magazine


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