Milk
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 all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
Filling
14 medium onions, finely 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
200g of grated mozzarella cheese
4 medium tomatoes, ripe, cut into slices (480 g)
1 large egg, beaten
Salt and black pepper to taste
Milk
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 all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
Filling
14 medium onions, finely 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
200g of grated mozzarella cheese
4 medium tomatoes, ripe, cut into slices (480 g)
1 large egg, beaten
Salt and black pepper to taste
Milk mixture: 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 all-purpose flour and salt, creating a depression in the center
Add the egg, butter, and yeast mixture
Using a wooden spoon, incorporate the flour into the ingredients until a soft dough forms
Turn the dough onto a floured surface and knead lightly until it becomes smooth and no longer sticky
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise to double its volume (about 45 minutes)
Punch down the dough and let it rest for another 15 minutes before opening
Filling: In a large pan, cook the onions and thyme over medium heat for 15 minutes, stirring occasionally, until the onions start to caramelize
Add 3 tablespoons of olive oil, cover, and cook over low heat, stirring every 10 minutes, for 1 hour or until the onions are golden brown
Season with salt, black pepper, and half of the rosemary
Let it cool
Precare the oven at 200°C (hot)
Open the dough into a circle 35cm in diameter on a baking sheet with the bottom facing upwards
Spread the onion filling over the dough, leaving a 5cm border free
Dust with grated mozzarella cheese and arrange the tomatoes on top 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
Brush the folded edge with the beaten egg
Bake for 25 minutes or until golden brown
Dust with the remaining rosemary.
