Crescia (onion Flavoured Focaccia From Le Mar
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 1/2 ts Dried yeast
- 1/2 c Warm water
- 1 1/2 c Water, room temperature
- 6 tb Olive oil
- 5 c Unbleached all-purpose flour
- 1 tb Salt
- -----TOPPING-----
- 2 tb Olive oil
- 1 c Onions, finely chopped
- 1 1/2 tb Olive oil
- 1/2 ts Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Stir the yeast into a small bowl & let proof for 10 minutes. Stir in the rest of the water & oil. Whisk in 2 c of the flour & stir till smooth. Add salt & the rest of the flour, 1 c at a time. Knead for 8 to 10 minutes until soft & velvety. Place in a lightly oiled bowl, cover & let rise till doubled. While the dough is rising, prepare the topping. Warm the olive oil over low heat & 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″ round pie plate & the larger one to fit an oiled 10 1/2″ X 15 1/2″ baking sheet. Cover & let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled. Heat the oven to 400F 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.
Plating
Cookware for this recipe
-
Frying pan
-
Baking tray
-
Mixing bowl
-
Whisk
-
Chef's knife
-
Cutting board
-
Wooden spoon