Onion Calzone

Name: Onion Calzone
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 8
Ingredients: Water 1 ¼ cup; Fresh brewer's yeast 0.9 oz; Type 00 flour soft wheat 4 cups; Fine salt 3 tsp; Yellow onions 1.7 lbs; Peeled tomatoes 1 ¼ cup; Fine salt to taste; Black pepper to taste; Eggs 1; Pecorino cheese 1.8 oz; Sultan grapes 1.8 oz; Black olives ½ cup; Extra virgin olive oil to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 25 min
Cook time: 1 h 10 min
Serving: 8
Cost: Low
Note + 1 hour of rising

PRESENTATION

Recipe by
Antonio Fiore

When you think of Italian baking, you gotta try the onion calzone from Bari, Puglia. It is a must-try, for real. This rustic delight isn’t just any stuffed bread—it’s got a dough kinda like focaccia, giving it that perfect mix of chewy and crispy textures. Really, the filling sets this onion calzone recipe apart. Imagine this: golden onions cooked until tender, mixed with black olives, sweet raisins, and a big ol' sprinkle of Pecorino cheese for that sharp, salty kick. And the locals? They sometimes toss in a bit of 'ricotta forte,' which is a strong local ricotta that packs a punch.

When these flavors meld in the oven, the onions turn silky and rich, complemented by the sweetness of raisins and the tang of the cheese. This Italian calzone is a true testament to Puglia’s baking tradition. The region's all about rustic, savory pastries. Plus, during certain times of the year, you might bump into a variation called 'calzone di sponsali'—with young onion bulbs for a brighter, milder taste. This seasonal twist really shows how much the locals value fresh, in-season ingredients.

The homemade onion calzone is versatile—perfect as a snack, a lunch, or part of a Mediterranean feast alongside other Puglian goodies like focaccia pugliese con cipolle. You might even pair it with pissaladiere, sticking to that Mediterranean vibe. And listen, the outside of the calzone gets a nice moist chewiness, while the inside stays sweet and savory, thanks to that mix of onions and cheese.

People in Puglia? They have a knack for making simple ingredients taste way way different, and this traditional calzone recipe is a shining example. Each bite offers a really really good mix of crispy crust and flavorful, almost tangy filling that's unique to this part of Italy. Whether you try the classic version or the seasonal one, diving into Bari’s food scene through this calzone is a delicious journey you won't want to miss. Seriously, it’s no wonder this baked treat keeps making its way to every family table in Puglia.

INGREDIENTS

Water 1 ¼ cup (300 ml)

Fresh brewer's yeast 0.9 oz (25 g)

Type 00 flour 4 cups (500 g) - soft wheat

Fine salt 3 tsp (15 g)

For the filling: Yellow onions 1.7 lbs (750 g); Peeled tomatoes 1 ¼ cup (300 g); Fine salt to taste; Black pepper to taste; Eggs 1; Pecorino cheese 1.8 oz (50 g); Sultan grapes 1.8 oz (50 g); Black olives ½ cup (100 g); Extra virgin olive oil to taste

Preparation

How to prepare Onion Calzone

To prepare the onion calzone, first clean the onions 1, wash them several times to remove the acidity. Roughly chop the onions 2. Place the onions in a baking tray, season with salt 3.

Also add the oil 4, pepper, and peeled tomatoes 5. Mix 6 and cook in a preheated static oven at 356°F for about 50 minutes.

Now take care of the calzone dough: in a small bowl, crumble the yeast, add 1/4 cup of water taken from the total amount 7. Mix to dissolve the yeast 8. In another larger bowl, pour the flour, and in the center pour the water in which you dissolved the yeast 9.

Also add the remaining water little by little while mixing 10, add the salt 11. Knead to absorb the liquid 12.

Transfer the dough onto a floured work surface 13, work again with your hands 14 until you get a smooth and homogeneous consistency 15.

Divide the dough in half and form two balls 16. Cover with a dish towel 17 and let rise for 1 hour at room temperature away from drafts. Then roll out one ball with a rolling pin on a floured work surface 18.

You need to obtain a dough sheet not excessively thin, less than 1/4 inch 19, with a diameter of 14 inches, corresponding to the baking tray. Grease a 14-inch diameter and 2.17-inch high mold, place the dough disc here 20. Meanwhile, the onions will be cooked 21, let them cool slightly.

Add to the onions the Pecorino 22, raisins 23, and olives 34.

Finally, incorporate the egg 25, mix and pour the filling into the baking tray 26 leaving the outer edge free 27.

Roll out the other dough ball so that it is slightly thinner than the base, and cover the baking tray 28. Press the edges to seal, then pinch, fold over 29, and seal with the tines of a fork 30.

Make a hole in the center 31, prick the surface with a fork to prevent the calzone from puffing up during cooking 32 and pour the oil 33.

Distribute the oil evenly 34 35 and bake in a preheated static oven at 482°F for 20 minutes. Once cooked, remove the onion calzone from the oven and let it cool slightly before serving 36.