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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, salt 1.13 g

Latest comments and suggestions

• robyn256

  04 October 2008

  robyn256 rated and commented on this recipe

  

  Gorgeous. Next time I'll press the onion and rosemary in slightly as they kept falling off. Beautiful bread though - fantastic with pasta dishes. I had it with the Toulouse casserole also - absolutely divine.

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• Barney

  20 October 2008

  Barney commented on this recipe

  Thanks Robyn, once you have mastered this bread you can add whichever filling to suit your taste. Chopped olives, sun-dried tomatoes or anchovies all work well as does scattering the bread with cheese half way through baking. Bx

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• Shirley

  20 October 2008

  Shirley commented on this recipe

  I made this while visiting a friend in Spain, She had plenty of fresh garlic from the local market so I used this, together with the rosemary. We ate it warm, fresh from the oven with local cheese..........Yum!

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• Rocky

  30 October 2008

  Rocky rated and commented on this recipe

  

  This one should be made when nobody else is home, otherwise it is gone before you can even get a for piece yourself :) Brilliant!

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• Jo

  30 December 2008

  Jo rated and commented on this recipe

  

  I made the dough in the bread maker and then followed as per the recipe. I made it for a party and it went down really well, the only thing was that I wasn't confident it was cooked through so added extra time which meant the onions were slightly over done. However now I know what I'm doing with it I would definitely make again - it really was gorgeous.

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• sarah2000h

  07 January 2009

  sarah2000h commented on this recipe

  Sounds good. Does anyone know if I can use wholemeal flour instead of white?

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• Jarka

  27 January 2009

  Jarka rated this recipe

  

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• natalieaa

  08 February 2009

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• steelpan

  31 March 2009

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• Jaymac

  22 June 2009

  Jaymac rated and commented on this recipe

  

  I thought was lovely altho I found the bread a bit stodgy, needed to be lighter, any suggestions why this happened?

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• Nezihe

  11 July 2009

  Nezihe commented on this recipe

  made the original and then experimented with different toppings - anchovies and some left over hardened cheese was actually the best with olive oil drizzled liberally just as i removed it from the oven while still hot.

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• Nezihe

  11 July 2009

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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, salt 1.13 g

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