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Ingredients
- 4 cups white bread flour
- 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 2 tbsp chopped fresh rosemary
- 5 tbsp EVOO
- 1 1/4 cups lukewarm water
- 1 red onion, thinly sliced into rings
- 1 tbsp coarse sea salt
Preparation
Step 1
Sift the flour and salt together into a bowl and stir in the yeast and rosemary. Make a well in the center and pour in 3 tablespoons of the oil and all of the lukewarm water. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn onto floured surface and knead for about 10 minutes.
Brush a bowl with oil, shape the dough into a ball, and place in the bowl. Place in plastic bag and let rise until it has doubled in volume.
Brush a cookie sheet with oil. Turn out dough, punch down, and knead for about 1 minute. Roll out dough into a 12 inch round and put on cookie sheet. Put the sheet in a plastic bag and let rise for 20-30 minutes.
Preheat oven to 400F. Using the handle of a wooden spoon, make indentations all over the surface of the loaf. Spread the onion rings over the top, drizzle with the remaining oil, and sprinkle with sea salt. Bake for 20 minutes. Sprinkle with the rosemary sprigs, return to oven, and bake for 5 minutes more, until golden.