In Thyme Focaccia
Makes 1 focaccia
1-1 / 2 cups sourdough starter (recipe follows)
3-1 / 2 to 4 cups bread flour
1 teaspoon salt
1 cup warm water (100o to 110oF)
1 tablespoon olive oil
2 tablespoons olive oil
2 medium (about 3 cups) yellow onions, thinly sliced
1 teaspoon salt
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
3 / 4 teaspoon medium-grind black pepper
1 / 3 cup well-drained marinated dried tomatoes, cut into thin strips
Stir sourdough starter before measuring. Measure out 1-1 / 2 cups starter and bring to room temperature.
In a large bowl, combine 2 cups flour and salt. Gradually add water, olive oil, and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in lightly greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Roll dough to fit the bottom of lightly greased 15-1 / 2 x 10-1 / 2 x 1-inch jelly roll pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With handle of wooden spoon, make indentations in dough at 1-inch intervals. Top with Onion-Tomato Topping. Bake at 450oF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack.
3-1 / 2 cups bread flour
1 envelope FLEISCHMANN’S Active Dry Yeast
2 cups warm water (100o to 110oF)
In a large plastic, ceramic or stainless steel container with tight-fitting cover, combine flour and undissolved yeast. Gradually add warm water to flour mixture; stir until smooth. Cover; let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate.
To replenish and keep starter alive: Once a week, stir in equal amounts of flour and warm water (100o to 110oF). Stir until smooth. Cover; let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use. Stir before using. If not used in one week, remove 1 cup starter and follow directions for replenishing.
In large skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes or until tender, stirring occasionally. Remove from heat; stir in salt, basil, thyme, and pepper.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2 ounces
Calories 120; Total fat 2.5 g; Saturated fat 0 g; Cholesterol 0 mg;
Sodium 200 mg; Carbohydrates 21 g; Sugars 1 g; Protein 4 g