Makes 12 - 24 pieces, depending on how big you cut them. Easily doubled. Freezes well.
Delicious alongside a bowl of soup, as a side dish with pasta or cut into squares to serve with drinks.
Ingredients:
300g strong white bread flour
1 tsp dried fast acting yeast
10g olive oil plus extra for coating and the tin
190g water
1 tsp salt
Topping:
20g extra virgin olive oil
20g water
1/2 tsp salt plus some flaky sea salt to sprinkle if you have some
150g onions, finely chopped
1/2 tsp mixed dried herbs (see tip)
Method:
Line a half sized AGA roasting tray with bake o glide and add 2 tbsp olive oil. Set aside.
Place flour, yeast, water, 10g olive oil and salt into a large bowl and mix together briefly. Knead for 10 minutes either by hand or using a food mixer with dough attachment. Transfer the dough on to the prepared baking tray - it will be quite sticky.
With oiled hands, form the dough into a round shape and cover with a thin coating of oil. Cover dough with a large bowl or cling film and let rise in a warm place ie on top of the simmering plate lid protected with a tea towel, until doubled in size.
While the dough is rising, make the topping. Whisk together the olive oil, water and salt in a small ovenproof pan and add the onions. Heat for a few minutes on the boiling plate or the floor of the roasting oven, then continue to cook gently in the simmering oven while the dough rises.
Without kneading the dough any further, spread it out with oiled fingers into the corners of the baking tray, making some dimples using your fingers. Spoon over the onion mixture. Bake for 20 - 25 minutes in the AGA roasting oven, on the grid shelf on the floor or until golden brown. Cool before cutting into squares and serving.
This bread is ideal to make ahead and freeze. Defrost in the warming oven or on top of the simmering plate lid.
Tip:
Top with 100g halved cherry tomatoes and small sprigs of rosemary along with the onions.
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