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    You are in: Home / Recipes / Focaccia With Onions, Rosemary and Feta Cheese Recipe
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    Focaccia With Onions, Rosemary and Feta Cheese

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 15, 2011

      So good and easy to make. I made the dough in my bread machine and put the ingredients in a little differently to accommodate the machine. First in all the liquid ingredients and then the dry with the yeast last. After the dough was done, I patted it out on a greased cookie sheet and baked it free-form. By the time my oven was preheated, the focaccia was ready to bake. Made for Best of Tag.

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    • on February 10, 2010

      This bread is AMAZING! And so easy to throw together. I just loved the look of it to and will be serving for company at some point later, for sure. My dough only took 2 cups of all purpose flour, so make sure you add a little at a time. I used regular white onion, reduced the oil by half in the dough and did not need to brush the top of the dough with olive oil as the onion mix had enough in it. I used crumbled up dry rosemary. My stand mixer did the kneading for me and I free formed the dough on a baking sheet. Made for 1-2-3 Tag.

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    • on November 24, 2008

      This is the cutest, sexiest little focaccia I've ever made! I made as directed. It rose perfectly and my guests nearly passed out from anticipation since I made them wait 'til dinner to serve! It is delicious! Thanks, Mary! Made for Photo Tag.

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    • on June 11, 2008

      I only did the bread part, and used a different filling. The bread came out great, light but with a firm texture to support the filling. I think it would work well with smaller, serving-sized shapes as well as in one loaf. I did do two rises, one as a ball of dough and one after being shaped.

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    • on November 06, 2007

      This was really good!!!! Instead of putting in a pan, I just free formed it on a cookie sheet. Sooooo yummy!!!!

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    • on September 20, 2007

      I liked this very simple, easy focaccia. I followed the instructions exactly, using red onions. But when the time came to put the bread together (after the ten minute rest) I had to leave--so the dough had an hour or so to rise. I knocked it down and then shaped it and baked it and the extra rising time did not seem to do any harm--perhaps it was a bit "breadier" as a result. Th topping is delicious.

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    Nutritional Facts for Focaccia With Onions, Rosemary and Feta Cheese

    Serving Size: 1 (115 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 253.6
     
    Calories from Fat 69
    27%
    Total Fat 7.7 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 8.3 mg
    2%
    Sodium 325.2 mg
    13%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.4 g
    9%
    Protein 6.8 g
    13%

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