Super savoury and summery. We are now well and truely now into Autumn and in many ways our culinary choices do change as the temperature, and the leaves, start to fall. However, if you want to hang onto a bit of summer in your kitchen and on your dinner table, this rosemary onion bread might just help. Its a light olive oil, ciabatta-style loaf with a deep rosemary flavour. I added red onion to the dough to enhance the savouryness of the flavour, but not too much, since I did, afterall, want to make a rosemary onion bread and not an onion bread with rosemary.
Recipe for rosemary onion bread
Ingredients for one large oval or round loaf.
300g Wheat flour 550
350g Dinkel flour 630
1 tablespoon sugar
15g fresh yeast
8-9 long sprigs of rosemary
1 small red onion
3 tablespoons olive oil, plus more for kneading in.
mix the flours, water, yeast, sugar and salt and knead in your mixer with dough hook for 5 minutes on a slow setting and then 5 minutes on medium. You can, of course knead it by hand for 10 or so minutes, until your dough is nice and elastic. Form your dough into a tight ball and place in an oiled bowl. Cover and leave to rest for 45 minutes until doubled in size. In the meantime free the rosemary leaves from their woody stalks and chop very very finely. Small dice the red onion. Then fry the diced onion in plenty of olive oil, add the chopped rosemary and a bit more oil, cook for about 5 minutes. The amount of oil you use here is more than required for a small onion and the rosemary, but you are also creating a flavoured oil to knead into your dough and thus distribute more flavour through it. Leave to cool.
Once the dough has risen turn it out onto a floured work surface. Roughly flatten it and spread the rosemary, onion, oil mixture on it. Then thoroughly knead it in until all the flavours are well distributed. The place your dough ball into a floured prooving basket and refrigerate it 6-10 hours of overnight.
The next morning, bring your dough to room temperature, about 30 minutes, and preheat your oven to 250 degrees. turn the dough out onto your baking try and make a 1cm deep cut lengthways into the surface of the dough. Bake for 10 minutes at 250 degrees and then reduce the heat to 200 and bake for a further 45 minutes.