3 hrs 16 mins
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 2 tablespoons firmly packed brown sugar
- 2 onions, sliced into 1/4 inch rings
- 1To prepare the sponge, place the water in a mixing bowl.
- 2Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
- 3Mix in the 1 cup bread flour.
- 4Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
- 5To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
- 6Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
- 7Remove the pan from the heat and set aside to cool.
- 8To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
- 9Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
- 10Add the sponge, bread flour, whole-wheat flour, salt and pepper.
- 11Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
- 12Or beat vigoursly with a wooden spoon for 8-10 minutes.
- 13Let the dough rest for 15 mintes.
- 14Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
- 15The dough should be very wet and sticky, but still elastic.
- 16Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
- 17Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
- 18Turn over a baking sheet and set a piece of parchment paper on it.
- 19Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
- 20Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
- 21Transfer to the parchment paper.
- 22You may have to reshape once you have moved it.
- 23Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
- 24To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
- 25Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
- 26Using a spray bottle, spritz the oven walls with water.
- 27Work quickly so the oven does not lose heat.
- 28You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
- 29Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
- 30Bake for 16-18 minutes, or until the bread brown.
- 31Transfer the flatbreads to a rack to cool.
- 32Note: I could only bake one loaf at a time.
- 33Next time I will forget about turning the dough onto a floured board.
- 34I'll gently dump half of the dough onto each piece of parchment paper and shape it there.
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Nutritional Facts for Caramelized Onion Bread
Serving Size: 1 (1236 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1068.8
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 2637.1 mg
- Total Carbohydrate 202.8 g
- Dietary Fiber 11.4 g
- Sugars 18.6 g
- Protein 27.3 g