FUGAZETTA RELLENA ( ONION BREAD STUFFED WITH MOZARELLA )

Preheat your oven to 200 deg C. Place 500gm of plain OO flour and 10gm of salt in a bowl and combine 300ml of water , 4 tbs of EV olive oil and 20 gm of instant yeast . Knead until a smooth dough has formed , shape into a ball and let it rest in the bowl covered with cling film for 30 minutes . Thinly slice 2 red onions and set aside . Divide the dough ball in half . Stretch one half of the dough ball onto the bottom of a baking paper lined pizza tray . Mix together 300gm of mozarella cheese with 200gm of tasty cheese and 200 gm of crumbled feta cheese . Add the cheese mix to the dough and sprinkle liberally with dried oregano . Cover with the other half of the dough ball streched to cover the the cheese lined base . Add the sliced onions to the top of the bread and a sprinle of olive oil . Cook at 200 deg C for 30 minutes . Serve warm or cold ... this bread is delicious as a side to soup .

My son's Italian partner Tiana , loved it .( thank you )