- 1 kilo of wheat flour
- 700 ml of water
- 100ml of olive oil. 30 g of
- 30 g fresh yeast
- 30g malt extract
- 20 g of salt
- 1 chopped onion in thin strips
- Knead all the ingredients together in a bowl until it makes a dough (except the onions), At the start of mixing it advisable to use a bowl as its easier to handle, once everything has been mixed in well transfer to a work surface, continue kneading until you obtain a homogeneous, thin, elastic form.Remember to put flour on the work surface and the rolling pin because the dough is hydrated and can easily stick to your hands and surfaces.
- When kneading by hand, it is difficult to know when the dough is ready.The easiest way is by looking at its elasticity. Take a piece and stretch it and if there is a transparency to the sheet the dough it is ready.
- Now place the dough back in the bowl, cover with a cloth to prevent from drying out and leave for 2 hours and 30 minutes.
- Throw the dough on the table and take a pastry cutter and slice into 3 pieces.
- Let them rest on the table covered with a cloth for 20 minutes.
- Roughly sprinkle 3 baking trays of a depth of 15mm with olive oil and place each bread on a tray, then with your hands stretch the dough to reach the edge of the tray. As there will not be much flexibility to the dough you can do it in 2 or 3 steps. Stretch a little let it stand and then stretch again. Don’t worry if the olive oil overflows onto the dough, as you now need to give it another splash of oil. Press your fingers hard across the surface, then press in the onion so the dough has covered it.
- Allow to stand for 40 minutes.
- Preheat the oven to 190 – 200 degrees. This recipe does not require steam.
- Before baking sprinkle some salt on top of the dough.
- Bake for 35 minutes until the onion turns golden.
- Remove from the oven allow the bread to cool, then remove from the baking tray and eat when cold.
- White onion is normally used for this recipe but use whichever variety you prefer.