Dissolve the yeast and honey in the warm water. Combine it with the flour and knead the dough until the water is absorbed, finally add the oil and fine salt and make into a dough. Transfer to a work surface and form into a loaf, place in a bowl , cover with plastic wrap and let double in size. In the meantime, cut the onions into thin rounds and put them in a pan with the sugar and water, cook over low heat, if necessary add a tablespoon of water so they do not dry out too much. Finally add the balsamic vinegar and apple cider vinegar, let it evaporate and remove from the heat. Take the dough again and divide it into 6 parts, roll them out with your hands and place them on a baking sheet, grease with a drizzle of oil and some coarse salt.
Bake at 190°C for 15 to 18 minutes or until golden brown; the texture should be crisp. Blend olives with just enough extra virgin olive oil to create a creamy consistency. Strain and stuff the cooked Brussels sprouts, cut into wedges, caramelized onions and olive pate with the crescenza.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”