Pizza rustica (focaccia filled with tomato, onions & olives)
Pizza
Italian cuisine
This is a simple dish, a classic example of Puglia's peasant cuisine. The key is the onions, which are sautéed so gently that they don't ever color; during baking, they turn deliciously jammy and sweet. It's also common to see one of the following additional ingredients in the filling: yellow tomatoes (a local tomato that is orange-yellow, small, sweet, and smooth), oregano, capers, tinned tuna, blanched bitter greens, or perhaps a touch of chile. But when making your own, resist going overboard with the add-ins and choose only one (if any): The humble onions are still going to be the hero. <br /> <br />This recipe is adapted from one by Ada Boni (Regional Italian Cooking, 1987) and she doesn't specify a dough recipe. You can use any basic bread or pizza dough that you prefer. The recipe I've provided is a very basic dough, easy to whip up and have ready in an hour if you don't have the time to leave it overnight. <br /> <br />A slow-rise no-knead dough that you can make the night before and pop in the fridge like this one would be great, too: https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie. Instead of trying to roll out or stretch the dough, just spread it around with an offset spatula or similar tool.
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