Fitascetta (Onion Covered Bread Ring)

Yields:	1 large ring
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	Preparation	20 minutes
	Cooking	70 minutes
	Ready In	90 minutes

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Ingredients

3/4	teaspoon	yeast, active dry	dried
1	cup	water	warm
1/4	cup	olive oil
2 1/2	cups	flour, all-purpose
1 1/2	teaspoons	salt
1 1/2	pounds	red onions	very finely sliced
4	tablespoons	margarine
1	x	salt and black pepper
1	pinch	sugar
1	x	olive oil

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 till doubled.

Thirty minutes before baking, preheat oven to 400 degrees F.

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 degrees 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.