Mix the flour, lard, yeast and a teaspoon of sugar with 220 g of warm water; when the ingredients begin to mix, add 10 g of salt and work the mixture until you get a smooth dough. Let it rise covered for about 1 hour, until doubled in volume.
Then crush the dough in an oiled oven pan (or in two round pans, ø 24 cm) and let it rest for another 20-30 '. Peel the onions and cut them into wedges; Blanch them in boiling water for 5 ', drain well and place them on top of the focaccia. Season with oil and salt and bake at 200 ° C for 25-30 '.
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