Fitascetta (onion covered bread ring)

Yield: 1 Large ring

Ingredients:

3/4 ts Dried yeast
1 c Warm water
1/4 c Olive oil
2 1/2 c All-purpose white flour
1 1/2 ts Salt
1 1/2 lb Red onions sliced very fine
4 tb Margarine Salt & pepper
1 pn Sugar

Instructions:

Olive oil Stir the yeast into the water in a large mixing bowl & let stand until it is creamy about 10 minutes. With a wooden spoon stir in the olive oil followed by the flour & salt. Knead by hand until moist & velvety. Place dough in a lightly oiled bowl cover & let rise until doubled. Meanwhile saute the onions in margarine over the lowest possible heat until they are soft & transparent about 40 minutes. Season with salt & pepper & sugar. Leave to cool. When the dough has risen turn out onto a floured board & shape into a long log. Transfer to a greased baking sheet & join the two ends to make a ring of 6" tp 8" diameter. Keep the hole in the centre as open as possible. Cover & let rise till doubled. 30 minutes before baking preheat oven to 400F. When the dough has risen scoop up the onions in a slotted spoon & pile on top of the ring. Bake for 15 minutes then reduce the heat to 375F brush the exposed surface with more olive oil & bake another 15 to 20 minutes until golden & crispy. Remove & slide onto a wire rack to cool.