Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Onion and Sage Bread (Focaccia Con La Cipolla E Salvia)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 loaves


INGREDIENTS:
1 quantity bread dough 5 tablespoons olive oil 2 large onions, thinly sliced
3 teaspoons chopped fresh sage salt and freshly ground black pepper



1 Make the bread dough according to the recipe and leave to rise as directed. Heat 3 tablespoons of oil in a frying pan. Add the onions and cook gently for about 10 minutes, stirring often, until transparent. Leave to cool.
2 Punch down the dough, sprinkle with the sage and knead it into the dough. Halve the dough and shape each half into a ball. Oil two 18x28cm/7 x 11 inch shallow cake tins and push the dough into shape. Press the tops down to make them even.
3 Divide the cooked, cooled onion over the top of the dough and press in with your fingers. Drizzle over the remaining oil, particularly over the sides, and sprinkle with salt and pepper. Cover with a folded cloth and stand in a warm place for about 30 minutes until it has doubled in size.
4 Preheat oven to 220C/425F/gas mark 7. When the bread has risen, bake it on the middle shelf of the oven for 20 minutes, covering the top loosely with foil towards the end of the cooking time if the onion begins to burn. To test if the bread is cooked, tap the base of the tin; it should sound hollow. Allow to stand for 3 minutes before removing from the tin. Serve warm.

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