Onion Crushed Recipe (Indirect Method)

Recipe from " Barbara's Kitchen "

Ingredients for 2 22x27 trays

• 400 g of Arifa organic flour
• 200 g of re-milled semolina
• 50 g of dry sourdough with Ruggeri wheat germ (if you use dry yeast, 3 g will be enough)
• 520 g of water
• 3 tablespoons of Dante extra virgin olive oil
• 1 teaspoon malt
• 3 thinly sliced ​​yellow onions
• sea ​​salt

Preparation

Dissolve the yeast and malt in a bowl in half the water and 250 g of Arifa flour. Mix well and cover. Let it rest until doubled in volume (about two hours). We transfer the dough into the mixer and add the flours and the remaining water in which we have dissolved the salt, starting with a very low speed and then gradually increasing it. When the dough is smooth and stringy, that is, it comes away from the sides of the mixer, add the oil in a drizzle. Cover the dough and let it rest for about an hour, then divide the dough into two parts, flour the work surface and make the porthole folds (in 3) and let it rest covered for about 20 minutes. Place the dough on the semolina floured baking trays. Place the onion slices on the dough, sprinkle with salt, grease with plenty of oil. Finally let it rest for about 30\40 minutes, bake at maximum power for about 10 minutes.