Ingredients
- 15 1/2 baking shee cover
- 10 round pie (plate)
- 1 at a time
- 650 gr unbleached all-purpose flour
- 350 ml water
- 250 gr flour
- 140 ml olive oil
- 120 ml warm water
- 120 gr onions
- 16 gr yeast (dried)
- 8 gr salt
- 1 gr salt
doubled. Heat the oven to 200ºC for 30 minutes before baking. Sprinkle the onions over the dough & drizzle with olive oil & finish with the salt. Bake for 25 minutes until the onions are golden. Cool on wire racks. VARIATION: Crescia al Rosmarino. Substitute 2 tb finely chopped rosemary for the onions.
