Onion foccacia

1 Foccacia

Ingredients

Quantity Ingredient
½ tablespoon Yeast
1 cup Lukewarm water
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoons Rosemary, ground
1 tablespoon Olive oil
1 tablespoon Wheat germ
3 cups Flour
3 mediums Onions, diced
1½ tablespoon Olive oil
Salt & pepper
Olive oil, for brushing

Directions

CRUST

TOPPING

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.

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