Crescia(Onion Flavoured Focaccia)
Yield
servingsPrep
20 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
yeast, active dry
dried |
|
| ½ | cup |
water
warm |
|
| 1 ½ | cups |
water
room temperature |
|
| 6 | tablespoons |
olive oil
|
|
| 5 | cups |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| topping | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
finely chopped |
|
| 1 ½ | tablespoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
yeast, active dry
dried |
|
| 118 | ml |
water
warm |
|
| 355 | ml |
water
room temperature |
|
| 9E+1 | ml |
olive oil
|
|
| 1.2 | l |
unbleached all-purpose flour
|
|
| 15 | ml |
salt
|
|
| topping | |||
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 23 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
Directions
Stir the yeast into a small bowl and let proof for 10 minutes.
Stir in the rest of the water and oil.
Whisk in 2 cups of the flour and stir until smooth.
Add salt and the rest of the flour, 1 cup at a time.
Knead for 8 to 10 minutes until soft and velvety.
Place in a lightly oiled bowl, cover and let rise until doubled.
While the dough is rising, prepare the topping.
Warm the olive oil over low heat and sauté the onions for about 20 minutes.
Cool to room temperature.
Cut the dough into 2 pieces, one twice as large as the other.
Shape the smaller one to fit an oiled 10 inch round pie plate and the larger one to fit an oiled 10½ x 10½ inch baking sheet.
Cover and let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled.
Heat the oven to 400℉ (200℃) for 30 minutes before baking.
Sprinkle the onions over the dough and drizzle with olive oil and finish with the salt.
Bake for 25 minutes until the onions are golden.
Cool on wire racks.
VARIATION: Crescia al Rosmarino.
Substitute 2 tablespoons finely chopped rosemary for the onions.
