Onion Focaccia
2 1/2 Teaspoons Yeast (1 Package)
1 Cup Warm Water
1 Teaspoon Salt
3 Tablespoons Olive Oil
Pinch Sugar
2 1/2 Cups Wheat Flour, mix of white and whole wheat
1 Cup Onions, thinly sliced
Olive Oil, Salt, and Pepper
1. Dissolve the yeast in warm water with the salt, olive oil, and sugar in a stand mixer with a dough hook attached. Add the flour, 1/2 cup at a time with the motor running. Mix (knead) until the dough forms a ball. Place the dough in a oiled bowl and cover with plastic wrap. Put in a warm place and let rise for 40 minutes.
2. Toss the onions with olive oil, salt and pepper.
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| Rolled Dough |
3. After the dough has risen, turn it onto the counter and shape it with a rolling pin into a square or rectangle about a 1/2 thick. Place on parchment paper on a pizza peel. Spread the onions over the top and press lightly into the dough. Let the dough rise for 1 hour.
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| Ready to rise |
4. While the dough is rising, preheat the oven to 450 F, with a pizza stone in the oven.
5. After the dough has risen, slide onto the pizza stone. Bake for 30 minutes or until browned. Spray the oven and bread with a fine mist of water two or three times during the baking. Serve hot from the oven.
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| Risen and ready to bake |
Goes well with Indian Chickpea Stew
Pairs well with Anthologia Falerno del Massico
Soundtrack Royal Thunder - Crooked Doors
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