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8 ratings

Recipe by Barney Desmazery

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1. Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
2. When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
3. Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

Per serving

297 kcalories, protein 8g, carbohydrate 51g, fat 8 g, saturated fat 1g, fibre 0g, sugar 3g, salt 1.13 g

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Ingredients

• 1 batch white bread dough (see 'Goes well with' recipe below)
• 5 tbsp olive oil
• 2 large red onions , sliced
• handful rosemary sprigs
• 1 tsp sea salt flakes

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Difficulty and servings

8 squares

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 40 mins

, plus rising

Vegetarian, Nut-free

Ingredients

• 1 batch white bread dough (see 'Goes well with' recipe below)
• 5 tbsp olive oil
• 2 large red onions , sliced
• handful rosemary sprigs
• 1 tsp sea salt flakes

Per serving

297 kcalories, protein 8g, carbohydrate 51g, fat 8 g, saturated fat 1g, fibre 0g, sugar 3g, salt 1.13 g

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