Fitascetta(Onion Covered Bread Ring)

1. Stiri the yeast into the water in a large mixing bowl let stand until it is creamy, about 10 minutes.
2. With a wooden spoon, stir in the olive oil followed by the flour salt.
3. Kneadi by hand until moist velvety.
4. Place dough in a lightly oiled bowl, cover let rise until doubled.
5. Meanwhile, saute the onions in margarine over the lowest possible heat until they are soft transparent, about 40 minutes.
6. Seasoni with salt pepper sugar.
7. Leave to cool.
8. When the dough has risen, turn out onto a floured board shape into a long log. Transfer to a greased baking sheet join the two ends to make a ring of 6 tp 8 diameter.
9. Keep the hole in the centre as open as possible.
10. Cover let rise till doubled.
11. 30 minutes before baking, preheat oven to 400F.
12. When the dough has risen, scoop up the onions in a slotted spoon pile on top of the ring.
13. Bakei for 15 minutes, then reduce the heat to 375F, brush the exposed surface with more olive oil bake another 15 to 20 minutes until golden crispy.
14. Remove slide onto a wire rack to cool.