This flatbread is perfect accompaniment with an antipasto board or served on the side of a pasta dish, Delicious served cold or you can warm back through the oven for a couple of minutes, If your not fan of onions you could always swap them out for tomatoes, roast peppers or even olives.
300g strong white bread flour
10g fine sea salt
7g dried yeast
60ml olive oil
160ml warm water
2 red onions
100ml olive oil
1 - Weigh out all ingredients for the dough into a mixing bowl making sure you keep the yeast and salt separate and mix in a freestanding mixer with a dough hook for 1 minute in slow and 5 minutes on medium speed, if you do not have an electric mixer combine all the ingredients together in a bowl using your hands until you form a rough dough at this stage turn out on a work surface and kneed for 5 minutes till the dough becomes silky and smooth.
2- Return the dough to a mixing bowl making sure you have enough room for the dough to double in size, cover with cling film and leave in a warm place for 2 hours.
3- At this stage the dough should have roughly doubled in size, knock out all the air from the dough and remove from the bowl onto a slightly oiled surface.
4- Roll out dough until about 2 inch in thickness and place on a lightly oiled baking tray and cover loosely with clingfilm leaving in a warm place for 30 minutes.
5- While the dough is rising preheat oven to 200 Celsius / 417 Fahrenheit then peel red onions and thinly slice into rings.
6- Remove clingfilm from the dough and using your finger tips make small dimples all over the dough, now pour the olive oil over the dough making sure all the surface is covered
7- Evenly place onions on the dough and bake for 20 minutes.