Flat Italian Onion Bread Recipe

1      Reviews by:    Hanie Humphries   Flat Italian Onion Bread Recipe go great with broiled or grilled steak or lamb chops creating bread using yeast, honey, olive oil and bread flour topped with onion topping of butter, olive oil, onions and dried sage before baking. Food Category:    Bread Cuisine Origin:    Italian    Servings:20 Calories per Serving:119 Print Preview Rate This Recipe Prep Time:   1 Hour 50 Minutes Cook Time:   20 Minutes Total Time:   2 Hours 10 Minutes

INGREDIENTS

• 1 package active dry yeast
• 1 cup warm (105° to 115°F) water
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 3/4 to 3 1/4 cups bread flour
• For Onion Topping:
• 2 tablespoons butter or margarine
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced and separated into rings
• 1/2 teaspoon dried sage

DIRECTIONS

• Sprinkle yeast over water in large bowl of electric mixer. Add 1 teaspoon of the honey. Let stand until yeast is soft (about 5 minutes). Mix in the remaining honey, oil, and salt. Add 2 cups of flour. Mix to blend then beat for 5 minutes at medium speed, until dough is elastic and pulls away from sides of bowl. Stir in about 1/2 cup more flour to make a soft dough.
• Turn dough out onto a floured board or pastry cloth. Knead until smooth and elastic and small bubbles form just under surface (12 to 15 minutes), adding just enough flour to prevent dough from being sticky. Place dough in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour).
• Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Divide dough in half. Roll and stretch each portion out to a circle about 12 inches in diameter. Place on greased baking sheets or pizza pans. Spoon half the topping over each round, brushing with olive oil from frying pan. Let stand until dough looks puffy (12 to 15 minutes).
• Preheat oven to 425° F. Bake until golden brown (15 to 20 minutes). Cut into wedges and serve hot.
• FOR ONION TOPPING: In a large frying pan over medium-low heat, heat butter with oil. Add onions; cook, stirring occasionally, until soft but not browned (15 to 20 minutes). Stir in sage. Remove from heat.

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