Posted on: Wednesday, October 13, 2004
RECIPE DOCTOR
Foccacia offers lots of flavor, less fat
By Elaine McGee
Q. My aunt from Argentina makes these onion foccacia squares at every party, and they are totally addicting. But she makes them with frozen white-bread dough and lots and lots of olive oil. Do you have a recipe for this I can make at home that has more fiber and less fat?
A: The trouble with the frozen bread dough is that it's hard to beat convenience. But when we lighten this recipe, we gain in fiber and nutrients what we lose in prep time. I made homemade dough using half whole-wheat flour and half unbleached white flour. This half-and-half combination works well for most people. It produces nice, soft bread. I also used a bread machine to keep this recipe simple.
Use just enough olive oil to bring about the characteristics and flavor of the dish you love without using so much that the fat and calories skyrocket. I still used a little bit of olive oil to sauté the onions, coat the bottom of the pan and spread on top of the dough. But I used less than the original recipe. You don't have to use more olive oil — just a stronger-tasting olive oil. Cut this bread into bite-size squares for an appetizer or into sandwich-size rectangles for a nice accompaniment to dinner (great with chili, soups and stews). If you want to use a frozen bread dough, try to find a whole-wheat one and use a thawed 1-pound loaf for this recipe.
Original recipe contains 255 calories, 10 grams fat, and only 2 grams of fiber per serving (if 12 per recipe).
ONION FOCCACIA BITES
Foccacia:
Topping:
Add dough ingredients to bread machine in order recommended by manufacturer, making a well in center of flour and pouring in the yeast. Set machine to DOUGH cycle (about 1 hour 40 minutes) and press START.
Meanwhile, make the onion topping by heating a large, nonstick frying pan over medium-high heat and adding 1 1/2 tablespoons of olive oil and onions. Cook the onions, stirring frequently, until they are golden brown (about 5 minutes). Stir in salt, pepper and cayenne pepper. Set aside to cool.
When dough cycle is complete, line a jellyroll pan with foil and coat generously with olive oil cooking spray. Using floured hands, spread the dough out over the oiled pan until fairly thin. Drizzle remaining 1 1/2 tablespoons of olive oil over dough, then top evenly with onion mixture. Set aside to rise (about 30 minutes). Preheat oven to 450 degrees.
Bake for 15 to 20 minutes or until bread is nicely browned. Cut into bite-size squares or sandwich-size rectangles.
Makes 12 servings (as side dish).
• Per serving: 205 calories, 6 g protein, 35 g carbohydrate, 5 g fat (.7 g saturated fat, 3.4 g monounsaturated fat, .6 g polyunsaturated fat), 0 mg cholesterol, 4 g fiber, 139 mg sodium (not including the salt to taste). Calories from fat: 22 percent. Weight Watchers POINTS 4. Omega-3 fatty acids 0 g. Omega-6 fatty acids .5 g. Reach Elaine McGee through www.recipedoctor.com. Personal responses can't be provided. This column is distributed by Knight Ridder News Service.
