Servings: 4
Makes: 1
INGREDIENTS
- 500 grams strong flour
- 1 tsp. salt
- 1 sugar
- 1.5 tsp. dried yeast
- 250 grams warm water
- 1 olive oil
- 2 white wine
- 1 olive oil
- 2 red onions
- 4 sprigs of rosemary
- 1 tsp. sea salt
- 5 olive oil
- 2 balsamic vinegar
INSTRUCTIONS
STEP 1/7
- Peel and trim the onion and cut into wedges.
- Destem the rosemary.
STEP 2/7
- Fit the Spiral dough tool to the machine.
- Flour the large baking tray.
STEP 3/7
- Add Ingredients 1 (flour, salt, sugar, yeast) into the Mixer bowl.
- Attach the Mixer bowl to the machine, fit the splash guard.
- Mix on speed Min for about 1 minute.
STEP 4/7
- Add Ingredients 2 (water, oil, wine) into a jug.
- Start the machine on speed Min.
- Slowly pour contents of the jug into the Mixer bowl.
- Mix for 5 minutes until the dough is smooth and elastic.
- Cover with a damp tea towel.
- Leave to prove for 1 hour or until doubled in size.
STEP 5/7
- Pre heat the oven to 200°C.
- Add Ingredients 3 (oil, onion) in the medium bowl.
- Mix until coated.
- Transfer the onions to the medium baking tray.
- Roast for 20 minutes at 200°C.
- Set aside to cool.
STEP 6/7
- Attach the Mixer bowl to the machine, fit the splash guard.
- Mix on speed Min for about 1 minute to knock back the dough.
- Roll the dough out to fit the large baking tray.
- Place the dough onto the tray and prick all over with a fork.
- Scatter contents of the medium bowl over the dough.
- Scatter Ingredients 4 (rosemary, salt, oil) over the dough.
STEP 7/7
- Bake for 30 minutes at 200°C.
- Drizzle the bread with Ingredients 5 (vinegar).
- Serve.