Laciada from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
We traditionally eat this thin, light bread with salumi, but I like it just on its own. You can also serve it instead of regular bread, but it is heavier, and juicy and sweet from the onion. The fo...
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Cooking tools:
- Mixing bowl
- Measuring cup
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
Ingredients
- 2 cups (300 g) plain flour
- 150–250 ml lukewarm water, as needed
- 2 teaspoons fine salt
- 100 ml extra virgin olive oil
- 25 g (5 teaspoons) fresh yeast or 12 g dried yeast
- caster sugar, for sprinkling
- salt flakes and freshly ground black pepper
- 5 white onions, halved lengthways, thinly sliced
- 50 g unsalted butter
- 2 sprigs rosemary, leaves picked
- 100 g taleggio, sliced
- 150 ml water
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