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Crushed unleavened onions

Crushed unleavened onions: ready in 10 minutes real

Given the yeast emergency today I leave you the recipe of the crush without yeast to the onions. It is an oil-based dough, flour 00, water and salt, that should rest in the refrigerator for at least an hour in order to facilitate gluten formation. Then just add the onions and plenty of rosemary and bake the crush in the oven until it turns golden. The dunk will be greedy and crispy at the edges and softer in the middle. Is’ it is important to spread the yeast-free crush to the onions in a well-greed pan of oil and in a thin layer. You can also use parched paper, for added security, always and anyway well a greeded with oil. When cooking in the oven the crush without yeast to the onions will become dehydrated, losing water and assuming the right consistency. And the onions will take on that sweet taste and that scent that makes them irresistible.

Obviously, you can replace onions with other vegetables, all cut very very thin: Zucchini, potatoes, tomatoes, olives, Capers, peppers for example. I recommend that you always add an aromatic herb to give scent and character to the crush. You can use rosemary, Basil, Thyme, Marjoram, oregano. Use your imagination.

This dunk is a good alternative to the classic sourdough focaccia, For example, Focaccia MESSINESE or it sfincione PALERMO or that BAGHERESE, NEW, in case you too had found neither dry yeast nor fresh in supermarkets. Is, if you are looking for a bread without yeast, try the CHAPATI, an Indian-born bread that is prepared in 10 minutes and cooked in a pan, also great to stuff. Have a good day!

CRUSHED YEAST-FREE ONIONS

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 onions
  • Rosemary, to taste
  • 400 milliliters of water
  • 30 milliliters of extra virgin olive oil
  • 220 grams of flour 00
  • salt and pepper, to taste
  • other extra virgin olive oil

PROCEEDINGS

Crushed unleavened onions: ready in 10 minutes real

Crushed unleavened onions

Put the flour in a large bowl. Add water slowly, stirring quickly with a wooden spoon or a hand whisk, so you get a smooth batter and no lumps. Refrigerate the batter for 1 or 2 hours, In this way we promote the formation of gluten.

After the interval of rest, Preheat the oven to 180 degrees static. Peel and slice the onions into thin slices, finely chop the rosemary and add it to the onions.

Add extra virgin olive oil to the batter, salt and pepper. Whisk the batter quickly with the whisk to disperse the oil (remember that oil and water make up an unstable emulsion and that it is normal that they tend to separate). Combine the onions with the rosemary with the batter.

Grease a baking sheet and pour the mixture into it (Yes, it will be liquid, is normal). Spread the onions evenly throughout the pan, drizzle again with a drizzle of oil and sprinkle with a little’ of salt. Bake in a preheated oven at 180 degrees for 45 minutes and then with the grill function for another 1-10 minutes or until golden brown. Serve the unleavened schiacciata with hot onions. And Bon Appetit!

Crushed unleavened onions
Crushed unleavened onions

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