Indian Food Recipes Menu - Onion Focaccia

Onion Focaccia

6 cups bread flour
½ teaspoon salt
½ teaspoon sugar
1 tablespoon rapid-rise yeast
4 tablespoons extra virgin olive oil
2 cups lukewarm water
To Finish
2 red onions, thinly sliced
3 tablespoons extra virgin olive oil
1 tablespoon coarse salt

Sift the flour, salt and sugar into a large bowl. Stir in the yeast, oil and waer and mix to a dough using a blunt knife. (Add a little extra water if the dough is dry.)

Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put the dough in a clean, lightly oiled bowl and cover with plastic wrap. Leave to rise in a warm place until doubled in bulk.

Place two 10-inch metal flan rings on baking sheets oil the sides of the rings and the baking sheets. Preheat the oven to 400^oF. Halve the dough and roll each piece to a 10-inch round. Press into the rings, cover with a dampened dish towel and let rise for 30 minutes. Make deep holes, about 1 inch apart, in the dough. Cover and let sit for another 20 minutes.

Sprinkle the onions on top and dizzle with the oil. Sprinkle with the salt, then a little cold water to prevent a crust from forming.

Bake for about 25 minutes; sprinkle with water a gain during cooking. Cool on a wire rack.

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