Onion foccacia
Yield: 1 Foccacia MMM
Ingredients:
- 1/2 tb Yeast
- 1 c Lukewarm water
- 1/2 ts Sugar
- 1 ts Salt
- 2 ts Rosemary ground
- 1 tb Olive oil
- 1 tb Wheat germ
- 3 c Flour MMMMM--------------------------TOPPING-------------------------------
- 3 md Onions diced
- 1 1/2 tb Olive oil
Instructions:
Salt & pepper Olive oil for brushing In a mixing bowl combine the yeast water sugar salt oil & rosemary. Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk. Meanwhile heat oil in a large skillet & saute the onions reduce heat to low & cook until the onions begin to caramelize. Remove from heat & set aside. Preheat oven to 350F. Roll out the dough to fit into a cookie sheet or on a pizza stone. Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly. Let rest for 10 minutes. Brush the dough with olive oil & spread the onions over the top. Generously salt & grind fresh black pepper over the top. Bake for 25 minutes or until the crusts are done. Cut up & serve immediately or let cool. This is equally good cold & served at room temperature. NOTE: I thought this recipe was from "Friendly Foods" by Ron Pickarski & it is not. It is also not in Carol Field's "Italy in Small Bites" so if someone has the source for this recipe I'll gladly give it the credit. In the meantime this is what I do for onion foccacia & I guess it comes from my head each time. Recipe by Mark Satterly.
