Recipe of Pratzira de Xibudda – Sardinian focaccia with onions

Ingredients for 8 people:

• 500 g. by pasta leavened
• 1 kg. of fresh white onions
• Origan
• extra virgin olive oil
• pepper
• salt

Preparation:

Pratzira de Xibudda is a typical delicacy from Sarrabus, an area in southeastern Sardinia, prepared with poor ingredients, which represents a delicious option for sharing festivities and convivial moments with friends and relatives. This Sardinian dish was usually prepared with the leavened dough used for bread, using the oven at the end of the baking process when the temperature was still quite high.

Preparing this recipe requires some cooking skill, however it is quite simple. Here are the details for making it: start by frying the thin slices of fresh onion with extra virgin olive oil over low heat, cooking them lightly without browning them, preserving the juices and aroma. To finish the dressing, add a generous dose of oregano and a few pinches of salt and pepper. After preparing them, they must be mixed with the leavened dough so it will be important that the onions have been allowed to cool well to avoid a start of cooking and a block in the subsequent leavening.
So put the leavened dough in a large bowl and pour into it cold onions. Knead well without haste until you have a uniform mixture.
Put some baking paper on a baking tray, flour the surface and roll out the dough.
Let the dough rest for half an hour, time in which the dough will continue to rise slightly.
Preheat the oven to 220 degrees and bake the pan for about 25 minutes, checking that the surface is golden brown.
This dish is quite versatile and can be served hot or cold and can be a first course or or an appetizer.

To maximize the delicate, aromatic and slightly sweet flavor of the onions, I suggest you accompany it with a dry and full-bodied white wine, such as a Nuragus di Cagliari which goes well with this dish for the savory taste of almonds and juniper.

Enjoy your meal!