Onion focaccia

Yield: 1 servings

Measure Ingredient
1 tablespoon Dry yeast
1 cup Warm water
4 cups Wholewheat flour
6 tablespoons Olive oil
1 teaspoon Salt
1 pounds Bermuda onions, thinly sliced
\N \N Freshly ground black pepper
\N \N Cornmeal

Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, cover & let rise till doubled.

Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth. Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15 inch pizza pan dusted with cornmeal. Let rise till doubled.

Heat remaining olive oil in a frying pan & gently cook the onion for 8 to 10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at 425F for 30 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

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