Focaccia bread looks and tastes complex, but is actually very easy to make. This low sodium version is studded with onion and enhanced by the addition of Parmesan cheese. Recipe comes courtesy of Prevention’s Low-Fat, Low-Cost freezer cookbook.
SODIUM CONTENT: 42 mg per serving
1 c. warm water
1/4 c. sugar
1 T. dry active yeast
1/3 c. chopped onion
2 t. olive oil
3 c. all-purpose flour
1/4 c. grated parmesan cheese
2 T. minced garlic
1/2 t. red pepper flakes
2 T. yellow cornmeal
1 t. dried thyme
In a large bowl, combine the water, sugar and yeast. Stir well and let stand 5 minutes, until foamy.
Place a skillet over medium-high heat. Add the onion and 1 t. of the oil. Cook, stirring, 3 minutes, until slightly softened. Remove from heat and let cool. Add to the yeast mixture and stir well. Stir in 1 1/2 c. flour. Cover and set in a warm place for 30 minutes, or until doubled in size.
Stir in the parmesan cheese, garlic, red pepper and about 1 c. of the remaining flour to make a kneadable dough. Turn out onto a lightly floured surface and knead, adding up to 1/2 c. more flour, until smooth and elastic, about 8 minutes.
Lightly oil a baking sheet and sprinkle with the cornmeal. Roll the dough into a 9 x 12-inch rectangle and place on the prepared baking sheet. Cover and set in a warm place to rise for 30 minutes, or until doubled in size.
Remove cover and, with your fingertips, press 1/4-inch deep indentations over the surface of the dough. Brush with the remaining 1 t. olive oil and sprinkle with thyme. Place on middle rack in oven and bake 15-20 minutes, until golden brown. Remove from oven and serve immediately.\