Serve this flat, fragrant, savoury cake with a selection of salami and plenty of icy white wine.
Put all but
Drain the onions and fry them in the butter as slowly as you can – until they melt. Season with salt and pepper.
Knead the dough briefly with a little warm water, roll it out like a long sausage, then form it into a circle, keeping the middle hole as large as possible. Oil an ovenproof tray and place the circle on it, flattening it slightly.
Spread the onions all over the dough, making sure they don’t drop down into the middle hole! Break the rosemary into pieces and stick them into the dough at even intervals. Scatter the sugar or salt over the top and bake in a moderately hot oven (200°C 400°F, gas mark 6) for 30 minutes. Eat warm or cold.
© 1995 Valentina Harris. All rights reserved.