ONION FOCACCIA

ONION FOCACCIA 1 tablespoon instant dry yeast 1 cup warm water 2 cups whole wheat flour 2 cups unbleached bread flour 6 tablespoon olive oil 1 teaspoon salt 1 lb Vidalia onions, thinly sliced freshly ground black pepper cornmeal

Combine both flours together thoroughly. You may optionally use entirely bread flour (4 cups) eliminating the whole wheat flour. Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 cups flour and beat until mixture is sticky.

Turn dough out onto a lightly floured surface and knead in remaining flour until the dough is smooth and elastic.

Place in an oiled bowl, cover and allow to rise until doubled in bulk.

Punch down, pour over 4 tbsp. olive oil and add salt. Knead once more, until smooth.

Roll into a circle 10 to 12 inches in diameter.

Place on a well oiled 15 inch pizza pan dusted with cornmeal.

Let rise till nearly doubled.

Heat remaining olive oil in a frying pan and gently sauté the onion for 8 to 10 minutes.

Spread onions over dough (allow them to cool slightly first) and sprinkle with pepper.

Bake at 425°F for 30 minutes. Slice.

Makes 8 servings.

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