FOR THE CRUST
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of bread flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
FOR THE FILLING
14 medium onions, chopped (1.2 kg)
2 sprigs of dried thyme
4 tablespoons of olive oil
1 tablespoon of fresh rosemary, chopped, or 1/2 teaspoon of dried rosemary
200 g of grated mozzarella cheese
4 medium tomatoes, ripe, sliced (480 g)
1 large egg, beaten
Salt and black pepper to taste
FOR THE CRUST
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of bread flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
FOR THE FILLING
14 medium onions, chopped (1.2 kg)
2 sprigs of dried thyme
4 tablespoons of olive oil
1 tablespoon of fresh rosemary, chopped, or 1/2 teaspoon of dried rosemary
200 g of grated mozzarella cheese
4 medium tomatoes, ripe, sliced (480 g)
1 large egg, beaten
Salt and black pepper to taste
MAKE THE CRUST: In a bowl, combine the water, yeast, and all-purpose flour
Let it sit in a warm place for 10 minutes
In another bowl, mix together the bread flour and salt
Make a depression in the center
Add the egg, butter, and yeast mixture
Use a wooden spoon to incorporate the flour into the ingredients until a soft dough forms
Turn the dough over onto a floured surface and knead for 5 minutes or until smooth and elastic
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature for about 45 minutes
Push the dough down gently with your hands and let it rest for another 15 minutes before opening
PREPARE THE FILLING: In a large skillet, cook the onions and thyme over medium heat for 15 minutes, stirring occasionally, until the onions start to brown
Add 3 tablespoons of olive oil, cover, and simmer for 1 hour or until the onions are caramelized
Season with salt, black pepper, and half of the rosemary
Let it cool
Preheat the oven to 200°C (hot)
Roll out the dough into a circle about 35 cm in diameter on a baking sheet with the parchment paper facing up
Spread the onion filling over the dough, leaving a 5-cm border
Sprinkle the grated mozzarella cheese over the onions and arrange the tomato slices in a circle
Season with salt, black pepper, and 1 tablespoon of olive oil
Fold the edges of the dough over the filling to complete the circle
Pinch the seam shut
Bake for 25 minutes or until golden brown
Sprinkle with the remaining rosemary
374 calories per serving
