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Print this Recipe    Focaccia 09

CORN AND ONION FOCACCIA

1 pkg. active dry yeast
1 cup warm (100 degrees) water
1/2 tsp. salt
2 Tbsp. olive oil or salad oil, divided
3/4 cup cornmeal
about 2 1/4 cups all-purpose flour, divided
1 cup corn kernels, fresh or frozen
2 Tbsp. minced fresh sage leaves
1 small red onion (about 3 oz.) thinly sliced
1 Tbsp. lemon juice
1/2 cup shredded Jack cheese

In a large bowl, sprinkle yeast over water; let stand about 5
minutes. Stir in salt, 1 Tbsp. oil, cornmeal, and 1 cup flour.
Beat with a mixer until dough is stretchy, 3-5 min. Stir in 1 more
cup flour.

Coat a board with remaining flour. Knead dough on board until
smooth and elastic. Add more flour if dough sticks.

Place dough in a bowl, cover, let rise in warm spot, about 45
minutes. Punch dough down. Pour remaining oil in 10" x 15" baking
pan. Turn dough in oil to coat, then press and pat dough evenly
to fill pan. Sprinkle with corn and sage; press firmly into dough.
Separate onion slices into rings and mix with lemon juice. Scatter
onion rings over dough and press down gently. Cover pan and let
dough rise, abut 30 minutes.

Bake uncovered, on lowest rack in 400 degree oven until dough is
well browned on edges and bottom, about 35 minutes. Sprinkle with
cheese and bake 2 more minutes. Serve hot, warm, or at room
temperature. Cut into squares. Serves 12.

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