This Italian flat-oven baked bread is full of of flavor and can be topped with herbs or any other ingredients you desire.
- 1/4 oz yeast, dry active
- 1/2 oz sugar
- 12 oz water
- 1/2 cup onions, chopped
- 1 tbsp garlic, minced
- 1 lb flour, all-purpose, plus
- 2 oz flour, all-purpose
- 2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp fresh rosemary
- or basil or pesto
- olive oil, to lightly coat
- “kosher”” salt
Preheat oven at 220°C.
Sauté onions and garlic, in a small amount of olive oil. Let mixture cool.
Dissolve yeast and sugar in warm water for 5 minutes.
Place dry ingredients in mixer bowl.
On low speed gradually add the yeast and the onion mixture.
Knead for about 5 minutes.
Place overnight in a plastic bag, in refrigerator.
Next day: bench dough for 15 – 30 minutes.
Roll and stretch dough to fit a lg cookie sheet.
Proof for about 10 minutes.
Lightly spread top with olive oil and sprinkle a few grains of kosher salt over top.
Finish with any ingredients you desire and just before baking sprinkle with parmesan cheese.
Bake for 20-25 minutes.
Serve at room temperature.