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Flat Italian Onion Bread
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1
Reviews
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By:
Hanie Humphries
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Flat Italian Onion Bread Recipe go great with broiled or grilled steak or lamb chops creating bread using yeast, honey, olive oil and bread flour topped with onion topping of butter, olive oil, onions and dried sage before baking.
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INGREDIENTS
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1 package active dry yeast
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1 cup warm (105° to 115°F)
water
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2 tablespoons honey
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2 tablespoons olive oil
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1/2 teaspoon salt
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2 3/4 to 3 1/4 cups bread flour
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For Onion Topping:
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2 tablespoons butter or
margarine
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2 tablespoons olive oil
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2 medium onions, thinly sliced
and separated into rings
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1/2 teaspoon dried sage
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DIRECTIONS
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1:
Sprinkle yeast over water in large
bowl of electric mixer. Add 1 teaspoon
of the honey. Let stand until
yeast is soft (about 5 minutes). Mix in the remaining honey, oil,
and salt. Add 2 cups of flour. Mix to blend
then beat for 5 minutes at medium
speed, until dough is elastic and pulls
away from sides of bowl. Stir in
about 1/2 cup more flour to make a
soft dough.
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2:
Turn dough out onto a floured
board or pastry cloth. Knead until
smooth and elastic and small bubbles
form just under surface (12 to 15
minutes), adding just enough flour to
prevent dough from being sticky. Place dough in a greased bowl,
cover, and let rise until doubled in
bulk (about 1 hour).
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3:
Punch dough down. Cover with
inverted bowl and let rest for 10
minutes. Divide dough in half. Roll
and stretch each portion out to a
circle about 12 inches in diameter.
Place on greased baking sheets or
pizza pans. Spoon half the
topping over each round, brushing
with olive oil from frying pan. Let
stand until dough looks puffy
(12 to 15 minutes).
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4:
Preheat oven to 425° F. Bake until
golden brown (15 to 20 minutes).
Cut into wedges and serve hot. FOR ONION TOPPING: In a large frying
pan over medium-low heat, heat butter
with oil. Add onions; cook, stirring
occasionally, until soft but not
browned (15 to 20 minutes).
Stir in sage. Remove from heat.
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