Fitascetta(Onion Covered Bread Ring)

Fitascetta is an Italian bread ring from the Puglia region that’s all about the onions on top. A pound and a half of thinly sliced red onions get cooked low and slow in margarine for a full 40 minutes until they practically melt into a sweet, jammy pile. Heaped onto a ring of olive oil dough, they caramelize further in the oven.

The dough itself is simple: flour, water, olive oil, yeast, and salt. Kneaded until moist and velvety, it develops into a soft, pliable base that’s closer to focaccia than a crusty bread. Shaping it into a log and joining the ends into a ring gives every slice an equal share of onion topping and crispy crust.

Keep the center hole as wide open as possible when shaping. The dough expands significantly during the second rise, and a tight ring will close up entirely, turning into a round loaf instead of a ring.

The two-temperature bake gives you the best of both worlds: high heat to puff the dough and set the crust, then a drop to let the onions finish without burning. Brushing exposed dough with more olive oil during the bake adds shine and flavor.

Kitchen Tips

• Cook the onions on the lowest heat possible. Rushing them over medium heat browns them unevenly and leaves sharp, raw-tasting spots.
• Drain the onions with a slotted spoon before topping the ring. Excess liquid from the onions makes the dough soggy.
• Let the shaped ring double in size before baking. Underproofed dough will be dense and chewy.
• This bread is best eaten the day it’s baked while the crust is still crispy.

Variations

• Herb version: Add fresh rosemary to the onions during the last five minutes of cooking.
• Olive studded: Press pitted olives into the dough alongside the onions for a Mediterranean touch.