Red Onion and Rosemary Flatbread
Ingredients
500 grams strong flour
1 tsp. salt
1 sugar
1.5 tsp. dried yeast
250 grams warm water
1 olive oil
2 white wine
1 olive oil
2 red onions
4 sprigs of rosemary
1 tsp. sea salt
5 olive oil
2 balsamic vinegar
Instructions
STEP 1/7
Peel and trim the onion and cut into wedges.
Destem the rosemary.
STEP 2/7
Fit the Spiral dough tool to the machine.
Flour the large baking tray.
STEP 3/7
Add Ingredients 1 (flour, salt, sugar, yeast) into the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Min for about 1 minute.
STEP 4/7
Add Ingredients 2 (water, oil, wine) into a jug.
Start the machine on speed Min.
Slowly pour contents of the jug into the Mixer bowl.
Mix for 5 minutes until the dough is smooth and elastic.
Cover with a damp tea towel.
Leave to prove for 1 hour or until doubled in size.
STEP 5/7
Pre heat the oven to 200°C.
Add Ingredients 3 (oil, onion) in the medium bowl.
Mix until coated.
Transfer the onions to the medium baking tray.
Roast for 20 minutes at 200°C.
Set aside to cool.
STEP 6/7
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Min for about 1 minute to knock back the dough.
Roll the dough out to fit the large baking tray.
Place the dough onto the tray and prick all over with a fork.
Scatter contents of the medium bowl over the dough.
Scatter Ingredients 4 (rosemary, salt, oil) over the dough.
STEP 7/7
Bake for 30 minutes at 200°C.
Drizzle the bread with Ingredients 5 (vinegar).
Serve.
Red Onion and Rosemary Flatbread
Ingredients
500 grams strong flour
1 tsp. salt
1 sugar
1.5 tsp. dried yeast
250 grams warm water
1 olive oil
2 white wine
1 olive oil
2 red onions
4 sprigs of rosemary
1 tsp. sea salt
5 olive oil
2 balsamic vinegar
Instructions
STEP 1/7
Peel and trim the onion and cut into wedges.
Destem the rosemary.
STEP 2/7
Fit the Spiral dough tool to the machine.
Flour the large baking tray.
STEP 3/7
Add Ingredients 1 (flour, salt, sugar, yeast) into the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Min for about 1 minute.
STEP 4/7
Add Ingredients 2 (water, oil, wine) into a jug.
Start the machine on speed Min.
Slowly pour contents of the jug into the Mixer bowl.
Mix for 5 minutes until the dough is smooth and elastic.
Cover with a damp tea towel.
Leave to prove for 1 hour or until doubled in size.
STEP 5/7
Pre heat the oven to 200°C.
Add Ingredients 3 (oil, onion) in the medium bowl.
Mix until coated.
Transfer the onions to the medium baking tray.
Roast for 20 minutes at 200°C.
Set aside to cool.
STEP 6/7
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Min for about 1 minute to knock back the dough.
Roll the dough out to fit the large baking tray.
Place the dough onto the tray and prick all over with a fork.
Scatter contents of the medium bowl over the dough.
Scatter Ingredients 4 (rosemary, salt, oil) over the dough.
STEP 7/7
Bake for 30 minutes at 200°C.
Drizzle the bread with Ingredients 5 (vinegar).
Serve.