Fitascetta (Onion Covered Bread Ring)
Submitted by ctheil
Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.
YIELD
1 large ringPREP
20 minCOOK
70 minREADY
90 minFitascetta is an Italian onion-topped bread shaped into a ring, similar to focaccia but with an even deeper onion presence. A pound and a half of thinly sliced red onions cook low and slow in margarine for 40 minutes until they’re completely soft, sweet, and translucent. That heap of onions gets piled on top of the risen dough right before baking.
The dough itself is simple: flour, warm water, olive oil, yeast, and salt. No eggs, no milk, no sugar. It kneads into a moist, velvety ball that rises into a soft, airy structure. Shaping it into a ring instead of a flat round means more crust surface area and a better ratio of crispy outside to pillowy inside.
Brushing the exposed dough with olive oil midway through baking helps the crust turn golden and crisp while the onion topping stays soft.
Kitchen Tips
- Cook the onions on the lowest possible heat. High heat browns them too fast and creates bitter spots. You want uniformly soft, sweet onions.
- Keep the center hole of the ring as wide as possible before the second rise. The dough expands inward and can close the hole if it’s too small.
- Use a slotted spoon to transfer the onions to the dough. Excess liquid from the onions will make the top soggy.
- Start at high heat, then reduce after 15 minutes. The initial blast sets the crust, and the lower temperature finishes the interior.
Variations
- Add fresh rosemary sprigs to the onions during the last 5 minutes of sautéing.
- Scatter olives or capers over the onion topping before baking for a Ligurian touch.
- Use white onions instead of red for a milder, sweeter topping.
Ingredients
Directions
Stir the yeast into the water in a large mixing bowl and let stand until it is creamy, about 10 minutes.
With a wooden spoon, stir in the olive oil followed by the flour and salt.
Knead by hand until moist and velvety.
Place dough in a lightly oiled bowl, cover and let rise until doubled.
Meanwhile, sauté the onions in margarine over the lowest possible heat until they are soft and transparent, about 40 minutes.
Season with salt and pepper and sugar.
Leave to cool.
When the dough has risen, turn out onto a floured board and shape into a long log.
Transfer to a greased baking sheet and join the two ends to make a ring of 6 to 8 inch diameter.
Keep the hole in the centre as open as possible.
Cover and let rise until doubled.
Thirty minutes before baking, preheat oven to 400℉ (200℃).
When the dough has risen, scoop up the onions in a slotted spoon and pile on top of the ring.
Bake for 15 minutes, then reduce the heat to 375℉ (190℃) F, brush the exposed surface with more olive oil and bake another 15 to 20 minutes until golden & crispy.
Remove & slide onto a wire rack to cool.
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