Sweet Onion and Sage Cornmeal Flats

Name: Sweet Onion and Sage Cornmeal Flats
Yield: 8 pieces of flat bread
Ingredients: 1 large sweet onion, approximately ½ pound, minced; 8 tablespoons olive oil; 1 package active dry yeast; ¾ cup warm water (105 to 115 degrees); Pinch sugar; 2 cups all-purpose flour, plus flour for kneading; 1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet; ½ teaspoon salt; Butter for greasing; 2 teaspoons coarse salt; 3 large fresh sage leaves or 1 teaspoon crumbled dried sage

By Jeannette Ferrary

Updated October 11, 2023

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Rating: (0)
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Ingredients

Yield:8 pieces of flat bread

1 large sweet onion, approximately ½ pound, minced
8 tablespoons olive oil
1 package active dry yeast
¾ cup warm water (105 to 115 degrees)
Pinch sugar
2 cups all-purpose flour, plus flour for kneading
1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet
½ teaspoon salt
Butter for greasing
2 teaspoons coarse salt
3 large fresh sage leaves or 1 teaspoon crumbled dried sage

Ingredient Substitution Guide

Preparation

Step 1
Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
Step 2
In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
Step 3
In a large bowl, mix together the flour, cornmeal and salt. Make a well in the center and pour in the yeast mixture, along with three tablespoons oil. Combine until a dough forms.
Step 4
Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth. Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
Step 5
Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
Step 6
Preheat the oven to 425 degrees.
Step 7
Divide the dough into eight pieces of approximately equal size. On a floured surface, roll out each piece to form a four-inch circle. Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
Step 8
Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart. Bake 15 minutes, or until golden brown and crisp. Serve warm or at room temperature.