4 : lb Boneless chuck roast
1 : lg White onion, thin sliced
1 : Sweet Bell pepper,
-thinly : -thinly sliced *
1 : cn Beef broth (not condensed)
1 : Flank steak or London broil
- : - (2-pound)
1 : Bay leaf
1 : sm Onion
1 : Tomato, whole, ripe
1 : Celery rib
1 : tb Salt
0: Dissolve yeast in 1/4 cup warm water in a small bowl
1: Add sugar, and let stand 5 minutes
2: Position knife blade in food processor bowl; add flour and 1/2 teaspoon salt, and pulse 2 times or until blend-ed
3: With processor running, slowly add yeast mixture and remaining warm water through food chute; process until dough leaves sides of bowl and forms a ball
4: Process 30 additional seconds
5: Place dough in a large bowl coated with cooking spray, turning to coat top
6: Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk
7: Punch dough down, and pat into a 12-inch circle on a large baking sheet coated with cooking spray
8: Lightly coat dough with cooking spray
9: Cover dough with heavy-duty plastic wrap, and let rise in a warm place (85 degrees) free from drafts, 25 minutes or until puffy
10: While dough rises, coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot
11: Add onion; saute 8 minutes or until onion is deep golden
12: Stir in thyme, salt, and pepper
13: Remove from heat; set aside
14: Using the handle of a wooden spoon or your fingertips, make indentations in top of dough
15: Gently spread ricotta cheese over dough, leaving a 1/2 inch border
16: Arrange onion mixture evenly over ricotta cheese, and sprinkle with crumbled Roquefort cheese
17: Bake at 375 degrees for 20 minutes or until crust sounds hollow when tapped
18: Yield: 8 servings (serving size: 1 wedge)
19: Per serving: 200 Calories; 5g Fat (25% calories from fat); 8g Protein; 29g Carbohydrate; 14mg Cholesterol; 379mg Sodium Serving Ideas : Cut focaccia into wedges, and serve warm
20: NOTES : If made ahead of time, wrap uncut bread in aluminum foil, and reheat at 350 degrees for 15 minutes
21: Recipe by: Cooking Light, June 1994, page 118 Posted to MC-Recipe Digest V1 #422 by igor@digex
22: net on Jan 28, 1997
23: