Tiron ad Figarol (Onion focaccia)
Takes about 1 hour and a half

Very easy

Very cheap
As the outcome depends a lot on the type of oven, if the Tiron appears to be a bit too white on the top, simply put it under the oven grill for few minutes until golden brown once cooked.

(6-8 persons)

500-600 gr of flour
15-20 gr of yeast
1 kg of onions
1/3 liter of extra virgin olive oil
1 glass full of water
salt, pepper

Mix the flour with 1 tablespoon of salt, the yeast, the water and a tablespoon of extra virgin olive oil and prepare a classic bread dough.

Work the dough for about 10 minutes then let it rise for approximately 1 and a half hours. Work the dough for another 10 minutes then let it rise again for another 2 hours.

Chop the onions in large chunks (3-4 cm wide) then put them in a pan with a 4 tablespoons of extra virgin olive oil and cook on a very gentle heat with a bit of salt and pepper until white and soft. Make sure to cover the pan with a lid so to use steam to cook the vegetables as well.

It is important not to brown the onions, so add water if the onions become too dry.

Once the onions are cooked let them rest until cold.

Mix all of the onions to the bread dough very well. Don't worry if the onions appear to be too much. The more the better!!!

Actually the bread dough mixed with the onions should be very fluid. So don't worry if it doesn't look right. It will be ok.

Pre-heat an oven at 190-200 degrees.

In the meantime prePut 3/4 tablespoons of olive oil in a large oven tray and spread the mixture. The mixture should be 2-3 cm deep. Let the mixture rest in the tray for 10 minutes.

Put a good sprinkle of extra virgin olive oil on the mixture (be generous) and cook the Tiron in the oven for 20-25 minutes.