Fitascetta (Onion Covered Bread Ring)
Yield
1 large ringPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoon |
yeast, active dry
dried |
|
| 1 | cup |
water
warm |
|
| ¼ | cup |
olive oil
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | pounds |
red onion
very finely sliced |
|
| 4 | tablespoons |
margarine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
yeast, active dry
dried |
|
| 237 | ml |
water
warm |
|
| 59 | ml |
olive oil
|
|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 680.4 | g |
red onion
very finely sliced |
|
| 6E+1 | ml |
margarine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
olive oil
|
*
|
Directions
Stir the yeast into the water in a large mixing bowl and let stand until it is creamy, about 10 minutes.
With a wooden spoon, stir in the olive oil followed by the flour and salt.
Knead by hand until moist and velvety.
Place dough in a lightly oiled bowl, cover and let rise until doubled.
Meanwhile, sauté the onions in margarine over the lowest possible heat until they are soft and transparent, about 40 minutes.
Season with salt and pepper and sugar.
Leave to cool.
When the dough has risen, turn out onto a floured board and shape into a long log.
Transfer to a greased baking sheet and join the two ends to make a ring of 6 to 8 inch diameter.
Keep the hole in the centre as open as possible.
Cover and let rise until doubled.
Thirty minutes before baking, preheat oven to 400℉ (200℃).
When the dough has risen, scoop up the onions in a slotted spoon and pile on top of the ring.
Bake for 15 minutes, then reduce the heat to 375℉ (190℃) F, brush the exposed surface with more olive oil and bake another 15 to 20 minutes until golden & crispy.
Remove & slide onto a wire rack to cool.
