This is a typical recipe prepared throughout Puglia, but mine is the Bari-style onion calzone both in the dough and in the ingredients. Every family has its own recipe; some prepare the dough with wine, others add raisins to the filling, etc. The magic of the calzone lies in its simplicity made with humble ingredients, onions, olives, anchovies, and strong ricotta (ricotta squand). Generally, the onions used are ‘sponsali’ (similar to leeks), but personally, I prefer the classic white onion. The flavor is delicate, and the aroma will invade the entire house. In the past, the calzone was mainly prepared during Lent, but today it can be enjoyed all year round. For this recipe, like all recipes that require using a lot of onion, be prepared to shed some tears…, but it will be tears of joy!! Now, I’ll leave you to the recipe and other products from our tradition.

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 1 Minute
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients for the dough

ingredients for a 11/12 inch pan

10.5 oz all-purpose flour
7 oz semolina flour
1 tablespoon oil
1 teaspoon salt
1 teaspoon sugar
Half block fresh yeast
1 cup + 2 tablespoons lukewarm water
4.4 lbs white onions
5 anchovy fillets
10 Bari-style olives
2 teaspoons strong ricotta
pepper
grated Parmesan to taste
oil

Tools

Pan 11 x 12 inches
Rolling pin
Pan
Mixer

First, prepare the onions for the filling, so they can cool properly before adding them to the pizza.

Clean the onions and place them in a container with water, it will help you “cry” less….. then slice them thinly.
Place oil in the pan to cover the entire bottom, heat it well, then add the onions.
Let them wilt for a few minutes, then add salt and pepper. Cover and cook for 1 hour. At the end of cooking, transfer them to a container, let them cool, and set aside.
In a mixer, place the flours, dissolve the yeast in the water, and add it inside, turn the mixer on at low speed to hydrate the flours, then add the oil and sugar. Knead for a few minutes, and finally, add the salt.
The dough will be compact and smooth.
Form into a loaf, cover with plastic wrap, and let rise for at least 3 hours.
Once the dough has risen, divide it into two parts. Roll out the first sheet, not too thin.
Take the pan and pour some oil on the base, then line with the dough.
Press it well onto the edges.
Take the onion and fill the pizza (avoid adding all the water that the onion may have deposited, as it might make the dough too soft).
Season with anchovies, pitted olives, strong ricotta, cheese, and pepper.
With the other half of the dough, roll out the other sheet and cover the pizza, pinch the edges to seal well.
With a cutter or knife, remove excess dough and roll the edge dough onto itself, pressing firmly to prevent the filling from escaping. Finish by adding a bit of oil, spreading it evenly with your hand over the entire surface.
With the tines of a fork, prick the entire surface. Bake at 392°F in a preheated convection oven for 30 minutes.
The Bari-style onion calzone is ready!! WOW!!!