The day before. Dissolve the sourdough starter with 250 g of warm water, add the semolina flour and knead for 5 minutes, the add a generous pinch of salt and the honey and keep kneading until you have an elastic and soft dough. Add more water, no more than 20 g, if you need it to knead the dough.

Transfer the dough in a bowl, cover with a kitchen towel and let rise until doubled in volume in a warm place (you'll need about 8 hours with the sourdough starter). I left my dough overnight into the oven.

Cook the onion. Slice them finely and stew them on low flame with olive oil, anchovies and salt for about half an hour. Stir often to prevent them from sticking. After half an hour add the tomato purée and a generous pinch of dried oregano and cook for 30 more minutes. They will eventually get soft, sweet and juicy. Let them cool down completely.

The day after. Flatten the dough with floured hands and cover with the stewed onions. Wrap it on itself, move it carefully into a baking tray lined with parchment paper and close to forfeit a ring shape. Let it raise for an hour.

Heat oven to 250°C and bake the bread for 20 minutes, then lower the temperature to 220°C and bake for the last 10 minutes until golden brown.

Enjoy the onion bread hot or warm. If you have leftovers heat them again before serving.