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Onion Focaccia


1 tbsp dry yeast
1 cup warm water
4 cup wholewheat flour
6 tbsp olive oil
1 tsp salt
1 lb bermuda onions, thinly - sliced
1 freshly ground black pepper
1 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

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"


Servings: 1



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