Ingredients
for the dough:
1 large Spanish
onion ( about 10 ounces )
1 tbsp yeast
1/2 cup cornmeal
3 cups all-pursose
flour
2 tsp salt
1/3 cup olive
oil
1 1/4 cups
water
1/3 cup fresh
rosemary leaves
Ingredients
for Baking:
1 to 2 tbsp olive
or garlic oil
Coarse salt
Freshly ground
black pepper
Directions:
1. Peel the onion,
cut into eighths, and cook it in 2 tbsp
of olive oil until soft and slightly golden,
either over a medium heat on your stove-top
or in a covered bowl in the microwave
for 8 to 12 minutes. After the cooked
onion has cooled, strain off the liquid
into a small bowl. Press down on the onion
to get as much liquid as possible.
2. Place all the
ingredients except the cooked onion in
the machine, program for Dough or Manual
and press Start. Add the onion at the
end of the final knead. Do not add the
liquid. Restart and knead until the onion
is roughly mixed in.
3. Briefly hand-knead
the dough on a floured board to form a
ball. Place
the dough on an oiled a pizza pan or baking
sheet. Pat it into a 12 inch disk and
coat with the oinion juices.
4. Cover with plastic
wrap and let rise at room temperature
until it doubles in volume. Alternatively,
you can let it rise overnight in your
refridgerator, resulting in an even more
flavorful bread.
5. Preheat your
oven to 450 degrees F. Using your finger-tips,
make small indentations in the top of
the dough ( be gentle ). Drizzle 1 to
2 tbsp olive or garlic oil and season
with coarse salt and freshly ground black
pepper.
6. Bake for 10
minutes. Lower the oven temperature to
350 degrees F and bake for and additional
12 to 15 minutes, or until golden brown.
If you enjoyed this bread, you can find
the recipe for it in Pizza,
Focaccia, Flat, and Filled Breads from
you bread machine- Perfect Every Time ,
by Lora Brody.
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