Onion-Flavored Dough

Preparation info
    • Difficulty


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

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.


  • cups unbleached bread flour (11 ounces)
  • ½ teaspoon rapid-rise dry yeast


  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 enoug