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Onion foccacia

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Categories: Bakery, Italian, Breads, Snacks, Mark's



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.