This aromatic, sweet and flavorful focaccia is simply wonderful, eaten on its own or cut into small squares and served along side other Italian dishes. Makes a great appetizer, too.  Shown below with reconstituted sun-dried tomatoes added.


Crescia (Onion Flavoured Focaccia from Le Marche)
Recipe type: Baked Goods
Cuisine: Italian
Serves: 1 batch
  • 2 1/2 teaspoons dried yeast
  • 1/2 Cup warm water
  • 1 1/2 Cups water, room temperature
  • 6 Tablespoons olive oil
  • 5 Cups unbleached all-purpose flour
  • 1 Tablespoon salt
  • 2 Tablespoons olive oil
  • 1 Cup onions, finely chopped
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon salt
  1. Stir the yeast into a small bowl and let proof for 10 minutes. Stir in the rest of the water and oil.
  2. Whisk in 2 Cups of the flour and stir till smooth. Add salt and the rest of the flour, 1 Cup at a time.
  3. Knead for 8 to 10 minutes until soft and velvety. Place in a lightly oiled bowl, cover and let rise till doubled.
  4. While the dough is rising, prepare the topping. Warm the olive oil over low heat and saute the onions for about 20 minutes. Cool to room temperature.
  5. 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 and the larger one to fit an oiled 10 1/2" X 15 1/2" baking sheet. Cover and let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled.
  6. Heat the oven to 400 degrees F for 30 minutes before baking. Sprinkle the onions over the dough and drizzle with olive oil and finish with the salt.
  7. Bake for 25 minutes until the onions are golden. Cool on wire racks.
  8. VARIATION: Crescia al Rosmarino. Substitute 2 Tablespoons finely chopped rosemary for the onions.
Adapted from: Carol Field, "Italy in Small Bites"

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