Bari-style onion calzone is a traditional specialty from Bari: a sort of closed pizza, rich in flavor thanks to stewed onions, olives, cherry tomatoes, Pecorino, and extra-virgin olive oil. The recipe calls for a dough made with type 0 flour and re-milled semolina and a soft, 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 have a smooth dough.
Work in the extra-virgin olive oil and continue kneading for another 5 minutes.
Let the dough rise in a dry place that is not too cold for about 3 hours, until doubled in size.
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 pinch of pepper, and the Pecorino Romano; mix and turn off the heat, letting the filling cool slightly.
Preheat the oven to 220°C in static mode.
Divide the dough into two parts and roll each one out into two circles.
Place the first circle on an oiled 32 cm baking tray and spread the lukewarm filling over it.
Cover with the second circle of dough and seal by forming a rope around the edge; prick the surface with a fork.
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 slightly 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 re-milled semolina for a tastier crust.
Italia, 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 |
