- 1 Package (¼ oz) active dry yeast
- 1 teaspoon sugar
- 1½ cups warm water
- 2½ cups all-purpose flour
- 1 cup whole wheat flour
- ½ cup parmesan cheese
- 2½ teaspoon salt
- ½ teaspoon cayenne
- 4 tablespoons extra virgin olive oil
- 3 pounds Spanish onions, cut in eighths and thickly sliced
- 1 pound apples, quartered, cored, and thinly sliced
In a large bowl, sprinkle yeast and sugar over 1/2 cup of warm water. Let stand 5 minutes or until foamy. Stir in all-purpose
flour, whole wheat flour, 6 tablespoons of Parmesan, 1 1/2 tsp salt, and cayenne pepper until blended. Stir in 3
tablespoons of olive oil and
remaining 1 cup warm water until well combined. Transfer to a lightly floured work surface and knead until smooth and elastic.
Transfer to a lightly oiled large bowl,
turning the dough to coat. Cover and let stand 1 hour in a warm, draft-free spot until doubled.
Meanwhile, in a large non-stick Dutch oven or flameproof casserole, heat
remaining 1 tablespoon oil over low heat. Add onions and
remaining 1 teaspoon of salt and cook, stirring frequently, for 1 hour
or until onions are very soft and golden brown. Set aside to cool to room temperature. Punch dough down, transfer to a lightly oiled jelly-roll pan or large cookie sheet and pat dough out to a 15' by 11'rectangle. Cover and let stand 45 minutes or until puffed and well risen.
Preheat oven to 425° F. Sprinkle apples, caramelized onions, and remaining 2 tablespoons of parmesan over the dough. Cover and let rise for 30 minutes. Uncover and bake on the lowest level of the oven for 25 minutes until crust is golden brown and crisp.
Cut into 20 pieces.