Directions<\/strong>
1. Sift the flour, salt, and sugar into a large bowl. Stir in the yeast, oil and water and mix to a dough using hands. (add extra water if dough is dry.)<\/p>\n\n\n\n2. Turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.<\/p>\n\n\n\n
3. Put the dough in a clean, lightly oiled bowl and cover with a paper towel. Let the dough rise in a warm place until doubled in bulk.<\/p>\n\n\n\n
4. Oil baking stone or baking sheet.<\/p>\n\n\n\n
5. Preheat oven to 400F.<\/p>\n\n\n\n
6. Halve the dough and roll out each piece to a 10 inch circle. Place on baking stone. Cover with a damp paper towel and let rise for 30 minutes.<\/p>\n\n\n\n
7. Make deep holes, about 1 inch apart, in the dough with finger. Cover and let rest for another 30 minutes.<\/p>\n\n\n\n
8. Sprinkle the onions and garlic on top and drizzle with the oil. Sprinkle with the salt, then a little cold water, to prevent a crust from forming.<\/p>\n\n\n\n
9. Bake for about 25 minutes, sprinkling with water again during cooking. <\/p>\n\n\n\n
10. Cool on a wire rack.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This pizza-like bread is characterized by its soft, dimpled surface. It is sometimes dredged with onions, herbs, or olives. This bread tastes delicious served warm … <\/p>\n","protected":false},"author":1,"featured_media":679,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[112,113,134,13],"tags":[42,52],"class_list":["post-678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-bread","category-italian","category-recipes","tag-bread","tag-italian"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/678"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=678"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/678\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/679"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![<\/a>Ingredients<\/strong>3 cups white whole wheat flour1\/2 tsp salt1\/2 tsp sugar1 TBSP rapid-rise yeast4 TBSP extra virgin olive oil2 cups warm waterTo Finish<\/strong>2 red onions thinly sliced<\/p>\n\n\n\n3 TBSP olive oil1 TBSP salt4 cloves garlic<\/p>\n\n\n\nMakes Two 10 inch breadsDirections<\/strong>1. Sift the flour, salt, and sugar into a large bowl. Stir in the yeast, oil and water and mix to a dough using hands. (add extra water if dough is dry.)<\/p>\n\n\n\n2. Turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.<\/p>\n\n\n\n3. Put the dough in a clean, lightly oiled bowl and cover with a paper towel. Let the dough rise in a warm place until doubled in bulk.<\/p>\n\n\n\n4. Oil baking stone or baking sheet.<\/p>\n\n\n\n5. Preheat oven to 400F.<\/p>\n\n\n\n6. Halve the dough and roll out each piece to a 10 inch circle. Place on baking stone. Cover with a damp paper towel and let rise for 30 minutes.<\/p>\n\n\n\n7. Make deep holes, about 1 inch apart, in the dough with finger. Cover and let rest for another 30 minutes.<\/p>\n\n\n\n8. Sprinkle the onions and garlic on top and drizzle with the oil. Sprinkle with the salt, then a little cold water, to prevent a crust from forming.<\/p>\n\n\n\n9. Bake for about 25 minutes, sprinkling with water again during cooking. <\/p>\n\n\n\n10. Cool on a wire rack.<\/p>\n\n\n\n <\/p>\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"This pizza-like bread is characterized by its soft, dimpled surface. It is sometimes dredged with onions, herbs, or olives. This bread tastes delicious served warm … <\/p>\n","protected":false},"author":1,"featured_media":679,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[112,113,134,13],"tags":[42,52],"class_list":["post-678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-bread","category-italian","category-recipes","tag-bread","tag-italian"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/678"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=678"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/678\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/679"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"http:\/\/2.bp.blogspot.com\/_sNJriZSP1wI\/SpBFI2PEbcI\/AAAAAAAAAFg\/SGXCTuVGFQc\/s1600-h\/DSCN1108_2.JPG\"){kind=link}