Red onions shine in this easy, yeasted flatbread, where they are strewn across the dough with flaky sea salt.

Martha Stewart Living, November 2015


Credit: Martyn Thompson

Recipe Summary

30 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.