Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Red-Onion Flatbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyn Thompson Prep Time: 30 mins Total Time: 1 hrs 40 mins Servings: 12 Red onions shine in this easy, yeasted flatbread, where they are strewn across the dough with flaky sea salt. Ingredients 1 envelope (2 ¼ teaspoons) active dry yeast 2 tablespoons sugar 1 cup warm water (110 degrees) 2 ¼ cups all-purpose flour, plus more for dusting 1 ¼ teaspoons coarse salt 2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling 1 large red onion, cut into ¼-inch rounds Flaky sea salt, such as Maldon, for sprinkling Directions Preheat oven to 450 degrees, with a pizza stone or baking sheet (or an inverted rimmed baking sheet) on lowest rack. Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes. Stir in flour, coarse salt, and oil. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball. Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes. Punch down dough and form into a ball, then turn out onto a lightly floured surface. Divide into 2 pieces. Gently stretch each into a rough 16-by-6-inch oval and place on a parchment-lined baking sheet (or an inverted rimmed baking sheet). Divide onion between ovals, leaving a 1-inch border; lightly press into dough. Let rise, 10 minutes. Drizzle with oil and sprinkle with flaky salt. Transfer ovals on parchment onto preheated pizza stone or baking sheet. Bake until crust is golden and crisp, 15 to 20 minutes. Serve warm. Rate it Print