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.



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