Caramelized Onion Bread

READY IN: 3hrs 16mins
YIELD: 2 loaves




  • To prepare the sponge, place the water in a mixing bowl.
  • Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
  • Mix in the 1 cup bread flour.
  • Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
  • To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
  • Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
  • Remove the pan from the heat and set aside to cool.
  • To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
  • Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
  • Add the sponge, bread flour, whole-wheat flour, salt and pepper.
  • Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
  • Or beat vigoursly with a wooden spoon for 8-10 minutes.
  • Let the dough rest for 15 mintes.
  • Add 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.
  • The dough should be very wet and sticky, but still elastic.
  • Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
  • Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
  • Turn over a baking sheet and set a piece of parchment paper on it.
  • Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
  • Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
  • Transfer to the parchment paper.
  • You may have to reshape once you have moved it.
  • Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
  • To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
  • Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
  • Using a spray bottle, spritz the oven walls with water.
  • Work quickly so the oven does not lose heat.
  • You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
  • Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
  • Bake for 16-18 minutes, or until the bread brown.
  • Transfer the flatbreads to a rack to cool.
  • Note: I could only bake one loaf at a time.
  • Next time I will forget about turning the dough onto a floured board.
  • I'll gently dump half of the dough onto each piece of parchment paper and shape it there.