Onion Schiacciata

Ingredients

• 500 gms – 1.1 lbs. onions
• 400 gms – 3 1/4 cups all-purpose flour
• 40 gms – 1.5 oz. lard (OR extra virgin olive oil)
• 10 gms – 2 tsp salt
• 1 tsp dry yeast
• 220 gms – 1 scant cup lukewarm water
• 1 tbsp sugar
• Extra virgin olive oil
• Salt (– to taste)

Instructions

1. 1

   Mix the yeast, sugar, and lukewarm water, and set aside to activate.

2. 2

   When frothy, place it in the bowl of an electric mixer fitted with the hook attachment. Add the flour, salt, and lard, and knead well until you get a smooth dough.

3. 3

   Shape it into a ball, cover it, and let it rise for at least 1 hour or until doubled in volume.

4. 4

   In the meantime, grease 2x24cm – 9.5-inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it into the 2 tins and press it down. Let it rest for 30 minutes.

5. 5

   In the meantime, prepare the onions. Peel and roughly slice the onions (cut them into 8 wedges).

6. 6

   Cook them for 5 minutes in boiling water, then drain them well and pour them over the two schiacciate in the tins.

7. 7

   Drizzle with a generous amount of extra virgin olive oil and some salt, and bake in a preheated oven at 200°C – 390°F for 25–30 minutes, or until golden brown.