I was preparing to post this recipe, then I saw the invitation about "Onion day" on Paz's blog. Thank you for letting me know Paz! Zorra from Kochtopf was inviting all foodbloggers to participate the day with onion recipes. Since I am an onion fan, will gladly participate in this event, thank you Zorra. Actually this is my first contribution to a blog event.
The recipe is from an old american cooking magazine. You will end up having a very soft and wonderfully smelling bread which can be served warm or at room temperature. I followed the instructions and divide the dough exactly in half. But the upper part kept rising and became a very thick top. I recommend you to divide the dough leaving a smaller part for the top. - 2.5 cups all purpose flour
- 1 sachet (9 grs) instant yeast
- 1 cup of warm water
- 1 tbsp olive oil
- 1 teaspoon salt
- 4 medium onions (can be used only 2)
- 1 clove of garlic
- 2 tbsp olive oil
- 100-150 grs pitted green olives
- 1 teaspoon dried, crushed sage leaves
- 1 egg yolk for glazing the top
Blend 1 cup of flour and yeast in your mixing bowl by hand, add olive oil, salt and water. Beat with mixer for 3 minutes. After the yeast melts completely, add the second cup of flour and continue mixing with a wooden spoon. Turn the dough on a floured surface. Start kneading the dough using the last 1/2 cup flour for 8-10 minutes. According to the type of flour, you may need to add a little more as I did. Transfer the well-kneaded and elastic dough to the mixing bowl again and let it rise in a warm place, covered loosely.
While the dough is rising, slice the onions thinly and put on medium heat with the olive oil. I used 4 according to the recipe, but you may reduce the amount to half. Add pureed garlic, sautee without browning the onion. It should be translucent, without any juices remaining in the pan, not fried. Add roughly chopped olives and sage, after turning off the heat. If using fresh sage, slice 2-3 sprigs very thinly.
The recipe recommends 24cm pie plate but in order to have a thinner bread, you may use a wider pan. Place the dough on a floured surface and divide. Grease the pan, roll the base part at 1cm thickness and 2-3 cm wider than the pan and transfer. Roll the upper part just as the diameter of the pan and cut 2 cm wide strips. Give the rustic look by alternately knitting the strips as shown above. Flip the excess part on the edges of the strips and seal. You may decorate the bread by pinching the edges.
After leaving your bread to rise for another 45 minutes, heat the oven to 175C degrees. Brush the top with egg yolk and bake the bread on the lower rack of the oven for 30-35 minutes. Serve warm.
That bread looks so good! Although my bread attempts have been pretty basic, I love making my own bread...I think I'm going to start putting fillings and flavors in soon as this looks marvellous! :)
Such a good looking bread, it would be hard for me to eat it. ;-)
Thank you for participating.
Thank you both Joey and Zorra. I love bread with different fillings. It changes the character of the food dramatically. This blog event is a very good opportunity for me to learn new dishes with onion:-)
This bread looks really, really tasty! :)
I like how it puffed up like that! I wonder what other kinds of fillings you could put in it?
Hello Dianne, thank you for your nice words:-)
Hello Brillyn, the success of the rising process was completely due to the dough. It was one of the best recipes that I have tried for a dough. Could be used for making dinner dolls too. I will try it out with cheese filling, as well as grilled mushrooms filling and probably with basil+parmesan+pine nuts filling. In other shapes too. Thanks for stopping by.
Hello Paz, you are spoiling me!:-) Thank you very much for your words. I saw the salad, it was very inviting. I should make it these days...