INGREDIENTS
1,5kg of thinly sliced onions
350g of all-purpose flour
½ glass of white wine
1/3 glass of corn oil
1/3glass of olive oil
A handful of black olives
3 bay leaves
Salt and Pepper
PREPARATION
Preheat oven at 425°F / 220°C.
Heat some olive oil in a large pan over high heat. Once hot, throw in the thinly sliced onions and cook gently until softened, stirring from time to time. Season with salt and pepper.
Add the black olives and bay leaves, cover the pan with a lid and cook for 10 more minutes.
Once cooked, remove the pan from heat.
In the meantime, prepare the dough.
Tip the flour (save some for later) and a pinch of salt in a mixing bowl.
Add the white wine, olive oil and corn oil and mix gently with your hands. Add the rest of the flour and knead the dough until smooth and no longer sticky.
Prepare a baking tray with baking paper at its bottom.
Spread the dough with your hands into a rectangle to fill your baking tray, until it is flat and even (cut the edges if needed).
Spread the hot onions directly on the dough, and season with pepper (to taste).
Bake for 35-40 minutes until the dough’s edges are golden brown (check the baking regularly !).
