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Onion focaccia

Yield: 1 Servings

Ingredients:

• 1 tb Dry yeast
• 1 c Warm water
• 4 c Wholewheat flour
• 6 tb Olive oil
• 1 ts Salt
• 1 lb Bermuda onions

Instructions:

thinly -- sliced Freshly ground black pepper 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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