Focaccia with white onion

Kg 1 flour 00
Gr 500/700 water
Gr 150 seed oil
Gr 150 lard
Gr 100 puree mixture
Gr 75 compressed yeast
Gr 30 fine salt
Gr 50 sugar

Gr 500 white onion
Gr 100 seed oil
Gr 100 water
q.b. fine salt
q.b. black pepper

Mix the flour with the yeast dissolved in water, the seed oil, the lard, the purée mixture, the sugar and the salt. Form the dough without working it too much. Let it rest for 15 minutes. Divide the dough into 3 balls and let it rise. Roll out with a rolling pin and line 3 pizza pans 36×36 cm. Cover with a veil of seed oil and let rise. Crush the focaccia with the fingers and season with the onion stewed in oil and water seasoned with salt and pepper. Cook in the Fontana oven at 400 ° C for about 20 minutes.