OK, It’s actually Roman Onion Bread but that’s just not as catchy!
This is one of my favourite flavoured breads to make and it’s so simple. This bread is great for a lunch or supper or when your entertaining as a tear and share bread. We quite often have it as an accompaniment to antipasti or as our Kids call it ‘Picky tea!’
Fresh rosemary really does taste the best for this. If you haven’t got any growing in your own garden, ask a neighbour as I’m sure someone will have some. Rosemary has to be one of the most common herbs that people have growing in their garden, the sad thing is probably about 90% of those people never use it!
‘Ome ‘n’ Onion Bread.
500g strong white bread flour
A good pinch of salt
1 tablespoon of rapeseed oil or olive oil plus extra for drizzling
2 heaped teaspoons dried yeast
1 teaspoon sugar
2 large white onions, peeled and finely sliced
1 large sprig of Rosemary leaves removed and roughly chopped (or 1 tbsp dried rosemary)
Salt & Pepper
Dissolve the sugar in roughly 50ml of warm water. Add the yeast and leave to activate for 10 – 15 minutes.
In a large bowl combine the flour and salt and make a well in the middle. Add the oil and the activated yeast mixture. Combine the mixture, adding a little more water if necessary, to form a slightly sticky dough.
On a floured surface work the dough, stretching it away from you to make a pliable, springy dough then knead back to a ball.
Place the dough in an oiled bowel and leave to rise, covered, for an hour. After an hour knock the dough back and leave to rise for another hour (although if you are short of time the dough could be used straight away).
Pre-heat your oven to 230°C gas mark 8.
Oil a heavy baking sheet or shallow, ovenproof tin, it wants to be at least 30 x 40 cm.
Take the dough out of the bowel and give a quick knead. Flatten out the dough with your hands then place on your baking sheet/tin. Flatten, stretch and pull your bread to the shape you want it, It wants to be roughly a couple of cm thick.
Give the dough a little drizzle of oil rub over the surface. Lay the onions on top of the bread leaving a little space around the edge. Drizzle more oil over the onions then sprinkle your rosemary and seasoning over the top.
Place in the oven and bake for 15 – 20 minutes. Take out of the oven and allow to rest for 5 minutes, resisting the urge to pick at the sweet, soft onion. Slice, serve and enjoy!