Savoury Onion Flatbread
Onions star as the flavouring for this Italian-style snack bread.
Serve as an appetizer before a light Sunday dinner or as an accompaniment
to a main course soup.
| |
|
| Preparation Time: |
5 minutes |
| Cooking Time: |
20 to 25 minutes |
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Serves 4
|
| Pinch |
granulated sugar |
| 2/3 cup (150 mL) |
warm water |
| 2 tsp (10 mL) |
active dry yeast |
| 1-1/2 cups (375 mL) |
(approx.) all-purpose flour |
| 1/2 tsp (2 mL) |
salt |
| 1/4 cup (50 mL) |
vegetable oil |
| 2 |
Ontario Cooking Onions
very thinly sliced |
| 1/4 cup (50 mL) |
red wine vinegar |
| 2 tbsp (25 mL) |
honey |
| 3/4 cup (175 mL) |
freshly grated Parmesan cheese |
|
Cornmeal |
| 1 tsp (5 mL) |
dried thyme |
In measuring cup, stir together sugar and water. Sprinkle yeast
on top and let stand in warm place about 5 minutes or until bubbly
and doubled in volume.
In large bowl, combine flour and salt. Make well in centre and pour
in 2 tbsp (25 mL) oil. Stir yeast mixture briskly and pour into
well. With fork, gradually blend flour into liquid mixture to form
dough; gather into ball. Turn out onto lightly floured surface and
knead about 5 minutes, adding just enough extra flour to make soft,
slightly sticky dough. Place in greased clean bowl, turning to grease
all over. Cover with greased waxed paper, then tea towel. Let rise
in warm draft free place until tripled in bulk, about 1-1/2 hours.
(Dough can be left to rise up to 3 hours.)
In small bowl, combine onions, vinegar and honey; let stand at least
1 hour, stirring occasionally.
On lightly floured surface punch down dough, knead in 1/4 cup (50
mL) cheese. Form into ball and cover with bowl; let stand of 10
minutes.
On lightly floured surface, roll out dough to 10-inch (25-cm) circle.
Lightly sprinkle baking sheet with cornmeal; place dough on top.
Make indentations all over top with fingertips. Drain onions and
scatter over dough. Sprinkle with remaining 1/2 cup (125 mL) cheese,
then thyme and remaining 2 tbsp (25 mL) oil. Sprinkle all over with
1 tsp (5 mL) cold water and bake at 425°F (220°C) for 20
to 25 minutes or until golden. Cut in wedges; serve warm.
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