- Bread dough
- 4 cups AP flour
- 1 cup semolina flour
- 5 oz salt
- 1 tablespoon dry yeast
- 2 cups of water
- 5 oz extra virgin olive oil
- Topping
- 2 lb onion, julienned
- 4 garlic cloves, chopped
- 1 thyme, branched
- 1 bay leaf
- 3 tablespoons kome miso (white)
- 3 oz kalmata olives
- 3 oz mizuna
- lemon vinaigrette
- Makes 6 servings
1. Combine AP flour and semolina with salt and set aside.
2. Dissolve yeast in water and add to the flour mix.
3. Add oil and mix for 10 minutes on slow speed and rest.
4. For onion fondue, saute onions, garlic, thyme and bay leaf with salt and pepper til translucent and add miso.
5. Shape the bread dough and spread a layer of onion mix and bake at 400°F for 6-10 minutes.
6. Garnish with kalmata olives, mizuna and lemon vinaigrette.
