Onion Bread Pizza & Pork Flatbread (Chicola)

Steps

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1. 1
   Combine active dry yeast, salt, and high gluten flour with warm water and begin kneading. Keep the dough soft, adjusting with extra flour on the side as needed.
   ▶ ≈0:34
2. 2
   Continue kneading for about 15–20 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rise in a warm place for the first rise.
   ▶ ≈2:25
3. 3
   Heat olive oil in a pan, add sliced onions and salt. Stir continuously until the onions are soft and caramelized, about 20–30 minutes, until golden brown.
   ▶ ≈8:27
4. 4
   Cut the pork fat into small pieces. Cook in a pan or skillet until the fat renders out and the meat becomes crispy, about 10–15 minutes.
   ▶ ≈11:45
5. 5
   Drain the pork fat and meat. Chop into smaller pieces if needed and mix the pork with some of the rendered fat.
   ▶ ≈17:27
6. 6
   After the first rise, divide the dough into portions. Let rest for a second rise of about 10–15 minutes. Prepare two variations: one portion for onion bread pizza and one for pork flatbread.
   ▶ ≈21:00
7. 7
   Press the dough flat onto a baking sheet. Lightly brush the surface with olive oil to make it moist.
   ▶ ≈24:12
8. 8
   Top the onion bread pizza with the caramelized onions, spreading them evenly across the entire surface.
   ▶ ≈28:48
9. 9
   Top the pork flatbread with the pork and fat mixture, distributed evenly across the surface.
   ▶ ≈35:20
10. 10
    Let both flatbreads rest for about 10–15 minutes before baking.
    ▶ ≈38:26
11. 11
    Preheat oven to 375°F. Place the flatbreads in the oven and bake until golden brown and the bottom is crispy, about 25–30 minutes. Watch the color to ensure even browning.
    ▶ ≈44:48
12. 12
    Remove from the oven and let cool slightly. Slice and serve. Both varieties should have a crispy exterior and soft interior with rich flavor.
    ▶ ≈51:18