Fitascetta (onion covered bread ring) Recipe

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Fitascetta (onion covered bread ring)

Artist:	_	Yield:	1
Categories:	Bakery, Entrees, Italian, Onions, Pastry, Vegetarian, Western European	Rating:	0
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Ingredients:

3/4	tsp	Dried yeast
1	cup	Warm water
1/4	cup	Olive oil
2 1/2	cup	All-purpose white flour
1 1/2	tsp	Salt
1 1/2	lbs	Red onions, sliced very fine
4	tbsp	Margarine
		Salt & pepper
1	pinch	Sugar
		Olive oil

Procedures:

1	Stir the yeast into the water in a large mixing bowl & let stand until it is creamy, about 10 minutes.
2	With a wooden spoon, stir in the olive oil followed by the flour & salt.
3	Knead by hand until moist & velvety.
4	Place dough in a lightly oiled bowl, cover & let rise until doubled.
5	Meanwhile, saute the onions in margarine over the lowest possible heat until they are soft & transparent, about 40 minutes.
6	Season with salt & pepper & sugar.
7	Leave to cool.
8	When the dough has risen, turn out onto a floured board & shape into a long log.
9	Transfer to a greased baking sheet & join the two ends to make a ring of 6" tp 8" diameter.
10	Keep the hole in the centre as open as possible.
11	Cover & let rise till doubled.
12	30 minutes before baking, preheat oven to 400°F.
13	When the dough has risen, scoop up the onions in a slotted spoon & pile on top of the ring.
14	Bake for 15 minutes, then reduce the heat to 375°F, brush the exposed surface with more olive oil & bake another 15 to 20 minutes until golden & crispy.
15	Remove & slide onto a wire rack to cool