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       Title: Crescia (Onion Flavoured Focaccia From Le Marche)
  Categories: ethnic, main dish, vegetarian
       Yield: 1 servings
 
   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
 
   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.
 
   Carol Field, “Italy in Small Bites”
 
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