Focaccia Cipolla Bianca

1 kg flour 00

500/700 water

150 g neutral vegetable oil

150 g lard

100 g mashed potatoes (or boiled 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

Mix the flour with the yeast dissolved in water, the linseed oil, the lard, the mashed potatoes, the sugar and the salt. Shape the dough and let it rest for 15 minutes. Form 3 balls from the dough mixture and let them rise. Then roll out the balls with a rolling pin and place 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 saute them in water and oil. Shape the focaccia with your fingers and season with the onion sauteed in oil and water. Bake in the Fontana oven at 400 °C for about 20 minutes.