Red onion, cherry tomato & rosemary fougasse
This rustic French bread is surprisingly light, the onions give it a full flavour and the tomatoes add a juicy touch
Difficulty and servings
Makes 2
Preparation and cooking times
Prep 1 hr 45 mins
Cook 20 - 25 mins
including rising
Vegetarian
- Mix together flour, yeast, salt and sugar. Add water, oil and mix to form soft dough. Turn out onto a floured surface and knead for 5 mins. Put back in the bowl and cover with a tea towel. Leave to rise for 1 hr.
- Heat oven to 240C/220C fan/gas 8. Fry onions for 5 mins in the oil until slightly softened. Strip leaves from 1 rosemary sprig, finely chop and add to the onions. Knead half the onions into the risen dough - add more flour if sticky. Divide dough in 2 and shape into 25cm long rectangles. Place on a floured baking sheet and brush lightly with water. Use a sharp knife to cut 1 diagonal slash through the dough, then 3 slashes either side to make leaf markings. Open out slashes slightly, then press the remaining onions, tomatoes and rosemary
- Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.
Per loaf
1064 kcalories, protein 31g, carbohydrate 201g, fat 21 g, saturated fat 3g, fibre 10g, sugar 14g, salt 7.54 g
Recipe from Good Food magazine, March 2010.
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Ingredients
- 500g strong white bread flour
- 7g sachet east-blend yeast
- 2 tsp salt
- 1 tsp sugar
- 350ml hand-hot water
- 2 tbsp olive oil
FOR THE TOPPING
- 2 red onions , thinly sliced
- 1 tbsp olive oil
- 175g cherry tomatoes
- 5-6 rosemary sprigs
- coarse sea salt , such as Maldon
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Difficulty and servings
Makes 2
Preparation and cooking times
Prep 1 hr 45 mins
Cook 20 - 25 mins
including rising
Vegetarian
Ingredients
- 500g strong white bread flour
- 7g sachet east-blend yeast
- 2 tsp salt
- 1 tsp sugar
- 350ml hand-hot water
- 2 tbsp olive oil
FOR THE TOPPING
- 2 red onions , thinly sliced
- 1 tbsp olive oil
- 175g cherry tomatoes
- 5-6 rosemary sprigs
- coarse sea salt , such as Maldon
Per loaf
1064 kcalories, protein 31g, carbohydrate 201g, fat 21 g, saturated fat 3g, fibre 10g, sugar 14g, salt 7.54 g
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10 June 2010
BBC GoodFood rated and commented on this recipe
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05 March 2011
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