The onion calzone from Bari is a traditional specialty from Bari: a type of closed pizza, rich in flavor thanks to sautéed onions, olives, cherry tomatoes, pecorino, and extra virgin olive oil. The recipe calls for a dough made with type 0 flour and finely ground semolina and a soft and flavorful filling.
Mix the two flours in a bowl.
Dissolve the dry yeast in the warm water and add the sugar.
Pour the liquids into the flour and start kneading by hand.
Add the salt and knead for about 5 minutes until you get a homogeneous dough.
Incorporate the extra virgin olive oil and continue kneading for another 5 minutes.
Let the dough rise in a dry and not too cold place for about 3 hours, until doubled.
Prepare the filling: heat two tablespoons of oil in a pot, add the sliced onions and a pinch of salt; cook for about 15 minutes until soft.
Add the pitted olives, chopped cherry tomatoes, a dash of pepper, and the grated pecorino romano; mix and turn off the heat, allowing the filling to cool.
Preheat the oven to 220°C in static mode.
Divide the dough into two parts and roll each out to obtain two circles.
Place the first circle on a greased 32 cm baking tray and distribute the warm filling on top.
Cover with the second circle of dough and seal by forming a cord along the edge; make some holes with a fork on the surface.
Brush with a little extra virgin olive oil.
Bake at 220°C for about 30 minutes, until fully golden.
Remove from the oven, let cool for a few minutes, and serve.
Bowl
Pot
32 cm baking tray
Fork
Spoon
Rolling pin
Store at room temperature for one day in an airtight container or in the refrigerator for up to 3 days. Reheat in the oven before serving.
Tip: for a more aromatic dough, use a mix of Farina Luce® Tipo 0 and Senatore Cappelli finely ground semolina for a tastier crust.
Italy, Puglia
| Energy (kcal) | 161.57 |
| Carbohydrates (g) | 31.25 |
| of which Sugars (g) | 3.81 |
| Fat (g) | 1.88 |
| of which Saturates (g) | 0.57 |
| Protein (g) | 5.79 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.49 |
