Anthony Falco makes Onion & Olive Bread

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  </p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at <a href="playmearecipe.food52.com/episodes/anthony-falco-pizza-czar-onion-and-olive-bread-recipe?t=1m40s">2:16</a>) before starting the episode.</p><p>Onion & Olive Bread<br /><i>makes 1 (12-by-16-inch) pan pizza</i></p><p><i>Sicilian grandma dough</i></p><ul><li>900 grams high-protein flour</li><li>100 grams whole-grain flour, preferably freshly milled</li><li>30 grams sea salt</li><li>720 grams (3 cups) water, at 65°F (18°C)</li><li>100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment</li><li>60 grams extra-virgin olive oil, plus more for oiling the pans</li></ul><p><i>Onion & olive bread</i></p><ul><li>45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)</li><li>44 grams Taggiasca olives, pitted and sliced (about 23 olives)</li><li>45 grams red onion, thinly sliced (about 1/4 medium)</li><li>12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough</li><li>40 grams (3 tablespoons) extra-virgin olive oil</li><li>Large flake or coarse sea salt for garnish<i>Sicilian grandma dough</i></li></ul><p><i>Sicilian grandma dough</i></p><ol><li>Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.</li><li>In another large mixing bowl, combine the water and starter.</li><li>Create a crater in the flour and pour the liquids in the center.</li><li>Begin mixing with your dominant hand. Sta