Focaccia onions and olives
|List of ingredients|
|Flour 1kg divided as follows:|
|250 gr Flour Manitoba|
|250 gr of flour 0|
|250 gr wheat flour|
|250 gr of flour 1|
|Lievito 1 cubetto|
|gold onions 800gr|
|1 can pitted black olives|
Dissolve yeast in warm water taken from the total. Mix the flour with the water and the dissolved yeast . The dough will be very elastic and fluid. Let it rest for 10 minutes. Take the dough , add salt and lard . Pour the batter into a pastry board and knead for about ten minutes doing the folds of reinforcement that will help to incorporate air into the dough.
At this point the dough will be soft and ready to go in leavening . Place it in a large greased bowl and cover with plastic wrap. Place the dough in the bottom of the fridge and let it rise for 24 hours.
The next day, prepare the sauce: peel the golden onions and cut them in half . Marinate some of the onions in water , oil and salt for 3 hours. Cook the second half of the onions in a saucepan over very low heat with a little olive oil for 3 hours. If you need to pour the water from time to time .
When they spent 3 hours take the dough that will be well risen and full of bubbles. Pour into pastry board and knead well into porridge for a few minutes . Store it in two slightly greased baking sheets . Roll out the dough of the cake with the help of your fingertips . Season one side of the cake with cooked onions , and the other with the marinated raw. In both the buns also add black olives cut into wheels.
Bake in oven at 200 ° for about 40 minutes , first in the lower part of the oven , then in the middle . Serve warm or at room temperature. I assure you that is delicious at any temperature ! Bon appetit !
Source: Il Peperone Verde - Silvia Bastianelli