Monday, July 19, 2010


For the onion marmalade
10 medium onions or less if they are big, sliced
5 bacon slices minced
2 teaspoons minced garlic
2 tablespoons Worcestershire Sauce

For the dough
1½ cups lukewarm water
1½ tablespoon granulated yeast (1½ packets)
1½ tablespoon sugar
¼ cup of extra virgin olive oil
6½ cups unbleached all purpose flour

Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy. Add onions, minced garlic, and salt and black pepper to taste.

Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency of marmalade.

For the dough: Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachments), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not Airtight) and allow to rest at room temperature until dough rises and collapses. Approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over next 12 days.

Top the dough with crumbled goat cheese, the onion marmalade, and the potatoes sliced thin.

bacon recipe courtesy of: Anna, Chef Wanabe, Los Angeles, California, February 2, 2010

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