1 Tbsp. sugar
2 cups warm water
1 envelope dry yeast (7 g), or 2 tsp. fast rising yeast
5 cups plain flour
2 Tbsp. olive oil
1 tsp. salt
You can make the dough the old-fashioned way, or if you have a bread machine, you can put in the wet ingredients, followed by the dry ingredients, and put the yeast on top of the flour. Then use the dough setting to mix the ingredients and let them rise in the machine.
After the dough is mixed and set aside to rise (or the machine is doing all this for you), crush a clove of garlic into 1/3 cup of olive oil.
In a separate bowl, place two medium white onions, thinly sliced, and sprinkle with 1 teaspoon coarse salt, and set aside.
When the dough is ready, having risen in a bowl or in the bread machine, punch down the dough and divide it in half. Roll out each piece to make 30 x 25 cm rectangles (it works out to cover two of my smaller baking sheets). Place on the greased baking sheets. Cover and let stand about 15 minutes.
At this point, preheat the oven to 450 F.
Using the handle of a wooden spoon, press indentations all over the dough about a half inch (or 1 cm) deep. Brush the dough all over with garlic oil and sprinkle with half the onion mixture on each baking sheet.
Bake at 450 F for about 15 to 20 minutes.
Cut into pieces to serve.
If you freeze it later on, you can take out what you need and put it in the toaster.
The batch in this picture could have been done a minute or so longer to be more golden brown, but it is still good.
Goes very well with any soups or stews, or just as a snack with a piece of cheese. It’s perfect with a glass of white wine.
If you don’t like garlic, you can substitute and sprinkle some chopped rosemary onto the dough before baking.