Homemade bread with onions

First, prepare a bowl into which you sift the flour. Add the dry yeast, salt and sugar and mix everything thoroughly.

Slowly start adding lukewarm water and work the dough with your hands until it starts to come away from the sides of the bowl. Remove the dough and work it into a smooth shape on a floured rolling pin. Put the dough back into the bowl, cover with a tea towel and leave to rise in a warm place for about an hour.

Chop the onions finely and fry in olive oil until golden brown. Be careful not to let the onions burn before they reach a dark brown colour. Then let it cool.

Once the dough has risen, take it out and knead it once more on a rolling pin, add the cooled onions and process again to ensure the onions are evenly distributed. Place the dough in a baking tray lined with baking paper, cover and leave to rise for about 30 minutes.

Meanwhile, preheat your oven to 220 degrees. Place the bread in the oven and bake for about 30 minutes until the surface is golden. You can do a tapping experiment on the underside to be more sure - when the bread is done, it should sound hollow.