Cooking Recipe Onion Foccacia
Recipe Ingredients
CRUST
TOPPING
Directions
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.