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    You are in: Home / Recipes / Cheddar Onion Focaccia Recipe
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    Cheddar Onion Focaccia

    Average Rating:

    2 Total Reviews

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    • on December 18, 2007

      I made this to serve with Pasta e Fagioli soup. It was a good bread to pair with the soup. Then, I made it up as a gift mix with instructions to add the onions and cheese to the basic ingredients. We loved it. Mary

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    • on October 06, 2006

      Had a sneaking suspicion this would be yummy, which turned out to be right. I did have to add 1/4 cup more water, but that might have been because I didn't use a bread machine. That said, while I only kneaded the dough briefly, I allowed it to rise twice (out of habit - it's what my normal focaccia recipe calls for). The first rising was for ninety minutes, then I shaped the loaf, and allowed it to rise a second time for thirty minutes before adding the toppings and baking. It's *so* good! We'll have this again, for sure. Thank you!

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    Nutritional Facts for Cheddar Onion Focaccia

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 159.2
     
    Calories from Fat 37
    23%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 4.9 mg
    1%
    Sodium 127.5 mg
    5%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.2 g
    5%
    Protein 4.6 g
    9%

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