CRESCIA (ONION FLAVORED FOCACCIA FROM LE MARCHE)

2 1/2 tsp dried yeast
1/2 cup warm water,
1 1/2 cups water, room temperature
6 tbsp olive oil
5 cups unbleached all-purpose flour, divided use
1 tbsp salt
FOR THE TOPPING:
2 tbsp olive oil
1 cup onions, finely chopped
1 1/2 tbsp olive oil
1/2 tsp salt

Stir the yeast and 1/2 cup warm water into a small bowl and let proof for 10 minutes.

Stir in the the 1 1/2 cups water and 6 tablespoons oil. Whisk in 2 cups of the flour and stir till smooth. Add salt and the remaining 3 cups flour, 1 cup at a time. Knead for 8 to 10 minutes until soft and velvety. Place in a lightly oiled bowl, cover and let rise till doubled.

While the dough is rising, prepare the topping:
Warm the 1 1/.2 tablespoons olive oil over low heat and saute the onions for about 20 minutes. Cool to room temperature.

Cut the dough into 2 pieces, one twice as large as the other. Shape the smaller one to fit an oiled 10-inch round pie plate and the larger one to fit an oiled 10 1/2 x 15 1/2-inch baking sheet. Cover and let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled.

Heat the oven to 400 degrees F for 30 minutes before baking.

Sprinkle the onions over the dough and 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 tbsp finely chopped rosemary for the onions.

Makes 1 focaccia
Source: Italy in Small Bites by Carol Field