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Title: Crescia (Onion Flavoured Focaccia From Le Marche)
Categories: ethnic, main dish, vegetarian
Yield: 1 servings
2 1/2 ts dried yeast
1/2 c warm water
1 1/2 c water, room temperature
6 tb olive oil
5 c unbleached all-purpose flour
1 tb salt
----------------------------------TOPPING-----------------------------------
2 tb olive oil
1 c onions, finely chopped
1 1/2 tb olive oil
1/2 ts salt
Stir the yeast into a small bowl & let proof for 10 minutes. Stir in
the rest of the water & oil. Whisk in 2 c of the flour & stir till
smooth. Add salt & the rest of the flour, 1 c at a time. Knead for 8
to 10 minutes until soft & velvety. Place in a lightly oiled bowl,
cover & let rise till doubled.
While the dough is rising, prepare the topping. Warm the olive oil
over low heat & saute 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" round pie plate & the larger one
to fit an oiled 10 1/2" X 15 1/2" baking sheet. Cover & let rise for
45 minutes until bubbles appear in the dough but it has not quite
doubled.
Heat the oven to 400F for 30 minutes before baking. Sprinkle the
onions over the dough & drizzle with olive oil & finish with the
salt. Bake for 25 minutes until the onions are golden. Cool on wire
racks.
VARIATION: Crescia al Rosmarino. Substitute 2 tb finely chopped
rosemary for the onions.
Carol Field, "Italy in Small Bites"
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