Buckwheat Focaccia with Onions

Servings: 4
Prep time: 25
Cooking time: 40
  1. Arrange the mix in a heap, dissolve the yeast in 200 ml of warm water and pour in the center with a little 'salt. Knead for a few minutes, cover and let the dough rise in a sheltered place away from sources of heat for at least 70 minutes.
  2. Thinly slice the onions and put them to fry in a heavy-bottomed pan with 4 tablespoons of olive oil and sage leaves, salt lightly, cover and continue for about 15 minutes.
  3. Retrieve all the sage from the pan and chop with about one-fifth of the browned onions. Mix the cake leavened with this chopped herbs then roll it in a baking pan previously greased and let it rise for another 40 minutes.
  4. Press the remaining onions on the focaccia and cook in preheated oven at 190 ° C for 25 minutes.