Onion Pie as made in Lecce (Apulia)

Appetizers

Ingredients

Once risen bread dough, made with 2 1/2-3 cups flour - 1 - 1 1/4 pounds

Olive oil

Mild onions, sliced - 1 pound

Ripe or canned tomatoes - 1 pound

Salt

Anchovy fillets, chopped - 12

Black olives, pitted and slivered - 1/2 cup

Put the risen dough on a pastry board, make a dent in the center and add 2 1/2 tbsps olive oil. Work it into the dough and then knead until the dough is again smooth and elastic. Cut it into two pieces, cover and leave each piece to rise seperately until doubled in bulk.

Heat 4 tbsps oil and saute the onions over a low heat until soft without letting them change color. Peel and chop the tomatoes, discarding seeds. Add the tomatoes to the onions with salt to taste and cook over a brisk heat for 20 minutes.

Brush a shallow, round baking dish lightly with oil. Roll out both pieces of dough into two sheets about 1/4 inch thick. Line the baking dish with one sheet of dough, stretching it out as thinly as possible and overlapping the sides of the dish. Spread with the onion sprinkle with olive slivers. Cover with the second sheet of dough and press down firmly all round to seal; trim off surplus dough. Brush lightly with oil and prick all over with a fork. Bake in a moderately hot oven (400F) for 45 minutes, or until the pie is puffed and golden brown.

Serves 6