- 1 round Baking pan 24 cm diameter (approximately 9 inches)
- 500 grams Pastry flour
- 1 cube fresh Yeast 42 grams (approximately 1 ounce)
- 1 tsp sugar
- 2 Tbsps olive oil
- 1 pinch salt
- 250 milliliters lukewarm water
- 6 Sage (finely chopped)
Stir the yeast in water with the sugar until smooth. Pour the flour, salt, oil and sage in a bowl, add the dissolved yeast and knead with the electric hand mixer until smooth. Cover and let rise in a warm place for 45 minutes.
For the onions: Peel the onions, cut into rings and fry in hot olive oil, then sprinkle with sugar and salt. Pour in the red wine and simmer until the liquid has evaporated.
Knead the dough on a floured surface, roll out to 1 cm thick (approximately 1/3 inch) and line the greased pan with it. Spread the onions on it and let rise for another 15 minutes. Bake in a preheated oven at 250°C (approximately 480°F) for 15 minutes. Serve warm.