Ingredients:
350 g of wheat flour
1 large onion
12 g of fresh baker's yeast
18 tablespoon of warm water
1 1/2 teaspoon of fine salt
2 tablespoons olive oil
Directions:
Chop the onion very finely. Dissolve yeast in warm water. Put the flour in a bowl and add the yeast, mixing well. Add the salt and olive oil and knead vigorously for 10 minutes to obtain a smooth and homogeneous ball that does not stick.
Let the dough rest in a bowl covered with a towel for 45 minutes. Meanwhile heat a little bit of olive oil in a pan and fry the chopped onion. Cook the onion until it's brown, but avoid burning it. Pour the onion on paper towels to remove excess oil and let it cool.
Once the dough doubled in size, place it on a floured surface and break it into two balls. Fold in the onions. Make two loaves and place them on a floured baking sheet before covering them with a towel and leaving them rest for another two hours and a half.
Preheat oven to 240 °c. Incise a cross on each loaf. Bake 35 minutes, then lowered the temperature to 210 °c for 10 minutes. Let cool the loaves cool on a rack.
