Focaccia Cipolla Bianca

500/700 g water

150 g neutral vegetable oil

150 g lard

100 g mashed potato mix (or cooked mashed potatoes)

75 g yeast

30 g fine salt

50 g sugar

500 g white onion

100 g neutral vegetable oil

100 g water

Pinch of fine salt

Pinch of black pepper

Preparation:

Mix the flour with the yeast dissolved in water, the linseed oil, lard, mashed potato mix, sugar, and salt. Form the dough and let it rest for 15 minutes. Shape the dough into 3 balls and let them rise. Then roll out the balls with a rolling pin and place them in 3 molds of size 36 x 36 cm. Cover with a veil of linseed oil and let rise. Season the white onions with salt and pepper and simmer in water and oil. Shape the focaccia with your fingers and season with the onions simmered in oil and water. Bake in the Fontana oven at 400°C for about 20 minutes.