Paula Wolfert

Onion-Flavored Dough

Preparation info

    • Difficulty

      Complex

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

This dough is designed especially for pissaladière, with its lush onion topping. It is best made one day before baking.

Ingredients

  • 2¼ cups unbleached bread flour (11 ounces)
  • ½ teaspoon rapid-rise dry yeast
  • 1 teaspoon fine salt
  • ½ cup oily onion juices from step 1 of the pissaladière
  • 2 tablespoons extra virgin olive oil

Method

  1. In a food processor fitted with the plastic dough blade, combine the flour, yeast, and salt. Pulse briefly to mix.
  2. Place the warm onion juices in a glass measuring cup. Add the olive oil and enough warm water to measure 1 cup. With the machine on, slowly add just enough of the liquid to the flour to form a dough. Continue to process for 15 to 20 seconds, or until the dough forms a smooth ball around the blade.
  3. Turn the soft dough out onto a lightly floured board and knead gently into a tight, smooth ball. Pack the dough into a plastic or glass container, cover, and refrigerate overnight. The dough can be held in the refrigerator for up to 48 hours.