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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/335608/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
A fresh way to serve a salmon fillet. Summery and light, this Niçoise is a lovely summer dish
4
ratings
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
10 June 2010
BBC GoodFood rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 March 2011
dignavannielen rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.