Dinnete

Method

Dissolve fresh yeast in warm water and mix with flour and salt to form a soft dough, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled in size. Meanwhile, slice onions thinly and cook slowly in lard or oil with caraway seeds and black pepper until golden and caramelised, about 20 minutes. Punch down the dough and press into a greased 30cm round or rectangular baking tin, creating a thin base. Spread the caramelised onions evenly over the dough and drizzle with any remaining fat from the pan. Let it prove for 20-30 minutes until puffy. Bake at 200 degrees Celsius for 25-30 minutes until the edges are golden brown and crisp.