Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
FOCCACIA AL SALVIO E CIPOLLE
(Randall County 4H)
1 package (2 1/2 tsp.) active dry yeast
1 cup warm water (108-110 degrees)
5 tbsp. olive oil
1 1/2 tsp. salt
2 3/4 to 3 cups unbleached flour
1 tsp. minced fresh sage leaves or 1 1/2 tsp. dried
1 onion, thinly sliced
In a bowl, proof the yeast with 1/4 cup of warm water for 5
minutes or until foamy. In another bowl, combine the remaining
water with 3 tablespoons of the olive oil and the salt. In a
food processor, combine 2 3/4 cups flour and half of the sage
leaves. With the motor running, add the olive oil mixture and
the proofed yeast in a stream through the feed tube, and process
for 20 seconds, or until combined well. Gradually add portions
of the remaining 1/4 cup flour, until mixture forms a ball.
Knead the dough by processing it for 20 seconds. Put dough in
an oiled bowl and turn it to coat with oil. Cover the dough
with plastic wrap and a towel, and let rise in a warm place
for 45 minutes, or until doubled in bulk.
While dough is rising, in a skillet over medium heat, cook the
onion in 1 tablespoon of the remaining olive oil, stirring occasionally,
for 5 minutes. Preheat oven to 450 degrees. On a floured surface,
punch down the dough and roll it into a 1/4 inch thick round.
Transfer the round to an oiled heavy baking sheet or a pizza
pan, and brush it with the remaining olive oil. Using fingertips,
make impressions in the dough about 1 inch apart. Let dough
rise for 20 minutes. Spread the cooked onions and the remaining
sage leaves over the dough. Bake the focaccia in the lower third
of the oven for 20 minutes or until it is golden brown.
Yield: 20 servings.