A tasty and simple recipe from plain cooking. The perfect appetizer with a glass of wine!
- 250 g of flour
- 2 sliced onions
- 15 g of brewer’s yeast
- half cup of extravirgin olive oil
- fresh sage
- 1 sbsp sugar
rising: 2h prep: 15′ cook: 20′
Melt 15 g of brewer’s yeast in a cup of lukewarm water. Once the yeast is completely dissolved, add a tablespoon of sugar and cover with a saucer.
Mix together the sifted flour, water and a pinch of salt to obtain a solid dough.
Let the dough rise for at least 2 hours.
Knead the dough with your hands, add half cup of oil and keep on kneading for a while.
Roll the dough to a thickness of 1,5 cm and place it in an oiled baking-pan.
Cover the dough completely with two sliced onions, some sage leaves and a drop of oil.
Bake in hot oven for about 20 minutes, 200°.