Fugazza

Method

Dissolve the yeast in warm water and allow to rest for 5 minutes. Mix flour and salt together, then combine with the yeast mixture and 30ml of olive oil, kneading for 10 minutes until smooth and elastic. Leave to rise for 1.5 hours until doubled in size. Whilst the dough rises, slice the onions thinly and cook gently in the remaining olive oil over medium-low heat for 25-30 minutes, stirring frequently until soft, golden and caramelised. Punch down the dough and stretch it into a greased baking tray, dimpling the surface with your fingertips. Spread the caramelised onions evenly over the dough, sprinkle with sea salt, and allow a final 20-minute proof. Bake in a preheated 220C oven for 20-25 minutes until the edges are golden and the base is crisp.