This is basically a focaccia, which is called a schiacciata in Tuscany. On our recent trip to Tuscany, we often saw this flat bread in almost every bakery we passed. I added capers to my version of this recipe, but often anchovies are are added to the onions and olives. In Tuscany white onions are used but I really like the contrast in flavors between the sweet red onions, sour capers, and creamy piquant olives.
Deborah Mele 2011
- 2 Teaspoons Instant Yeast
- 1 1/2 Cups Warm Water
- 4 Cups All-purpose Flour
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Dried Oregano
- 2 – 3 Large Onions Peeled And Thinly Sliced
- 2 Tablespoons Olive Oil Plus Additional For Final Drizzling Before Baking
- 1 Tablespoon Butter
- 1 Tablespoon Chopped Fresh Rosemary
- 16 Pitted Black Olives Such As Kalamata Olives
- 2 Teaspoons Capers
- Sea Salt & Cracked Black Pepper
- Place the flour in a large bowl, add the olive oil, yeast, salt, and oregano.
- Mix well with a spoon, then begin to add as much water as needed to make a shaggy dough.
- Remove the dough to a hard, lightly floured surface and knead for about 5 minutes or until the dough is smooth and silky.
- Place the dough in a lightly oiled bowl and cover to let rise 1 hour or until the dough doubles in size.
- Heat the oil and butter until sizzling.
- Add the onions and stir well to coat with the oil mixture.
- Cook over low heat until the onions are very soft and golden brown, about 45 minutes or so.
- Stir the fresh rosemary into the onion mixture.
- Preheat the oven to 450 Degrees F.
- Punch down the dough and place onto an oiled 13 X 9 inch baking sheet.
- Spread the onion mixture evenly across the dough and then add the olives and capers.
- Sprinkle on some sea salt and cracked black pepper and then drizzle with a little additional olive oil.
- Let rise an additional 15 minutes.
- Bake about 20 to 25 minutes, or until golden brown and crisp.
- Cut into slices and serve warm.