Preparation:
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 c of the flour and stir till smooth. Add salt and the rest of the flour, 1 c at a time. Knead for 8 to 10 minutes until soft and velvety. Place in a lightly oiled bowl, cover and let rise till doubled.
While the dough is rising, prepare the topping. Warm the olive oil over
low heat and 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 and the larger one to fit an oiled 10 1/2" X 15 1/2" 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 400F 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. |
