Calzone di cipolla

Calzone di cipolla is a traditional stuffed bread hailing from Puglia. Although most of us think of calzone as a folded pizza, in Puglia it's a bread/focaccia/pie stuffed with tomatoes, onions, olives, and anchovies. The onions should be of the cipolle sponsali variety or local red onions which are prized for their sweetness. The outer shell is classic focaccia or bread dough, while the stuffing is sometimes enriched with the addition of grated cheese or raisins, if desired, although it's not traditional. Before serving, allow the pie to cool – it can be eaten at room temperature or slightly warm, but it's said to taste the best the day after it's been baked.