Recipe - Crescents Dogs

2 One half teaspoon Dried yeast
One half cup Warm water
1 One half cup Water; room temperature
6 tablespoon Olive oil
5 cup Unbleached allpurpose flour
1 tablespoon Salt

TOPPING
2 tablespoon Olive oil
1 cup Onions; finely chopped
1 One half tablespoon Olive oil
One half teaspoon Salt

Date: Tue, 26 Mar 1996 21:14:10 0500

From: Walt Gray waltgray@mnsinc.com
Stir the yeast into a small bowl & let proof for 10 minutes. Stir in the
rest of the water & oil. Whisk in 2 cup of the flour & stir till smooth. Add
salt & the rest of the flour, 1 cup at a time. Knead for 8 to 10 minutes
until soft & velvety. Place in a lightly oiled bowl, cover & let rise till
doubled. While the dough is rising, prepare the topping. Warm the olive oil
over low heat & saute the onions for about 20 minutes. Cool to room
temperature. Cut the dough into 2 pieces, one twice as large as the other.
Shape the smaller one to fit an oiled 10" round pie plate & the larger one
to fit an oiled 10 1/2" X 15 1/2" baking sheet. Cover & let rise for 45
minutes until bubbles appear in the dough but it has not quite doubled.
Heat the oven to 400F for 30 minutes before baking. Sprinkle the onions
over the dough & drizzle with olive oil & finish with the salt. Bake for 25
minutes until the onions are golden. Cool on wire racks.

VARIATION: Crescia al Rosmarino. Substitute 2 tablespoon finely chopped rosemary
for the onions.

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