|1 large||Mild onion; sliced|
|2 tablespoons||Dry yeast|
|¾ cup||Warm water|
|½ cup||Olive oil; divided|
|½ cup||Warm water|
|3 cups||Flour; (more as needed)|
Cover sliced onions with cold water. Set aside.
Combine yeast, sugar and ¾ c. water, set aside till bubbly. Stir in ⅓ cup oil, salt and ½ cup water. Add 2½ cups flour and knead till smooth, adding flour as needed. Put dough in greased bowl and rise in warm, steamy oven till doubled, 30 to 45 minutes. While dough is rising, drain onions well and saute in 1 T oil till limp. Remove from heat, cover and set aside. When dough has risen, punch down, allow to rest 10 minutes, then roll out into a circle or rectangle to fit chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers and drizzle and brush with remaining oil. Sprinkle with kosher salt to taste. Drain onions and scatter over surface. Sprinkle entire dough generously with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and golden. Cut in wedges or squares.
Serve warm but it's good cold too.
Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@...> on Aug 14, 1998
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