Red onion and olive bread
- Servings:
- 4
- Cooking time:
- 40 mins
Great tasting, stunning looking bread that is really easy to make. Delicious eaten in wedges on its own. Ideal to slip into your lunch box to take to work or serve with some home made soup or a salad.
Cook’s notes The basic bread works equally well with a variety of other fillings. Try kneading in dates and walnuts, courgettes, lightly fried and grated hard cheese. Enjoy the bread filled with Italian ham, sunblushed tomatoes, mozzarella cheese, houmous, pesto, roasted peppers.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 241 Kcal | 4.4g | 0.6g | 0.9g | 46.0g | 9.4g | 3.4g |
Method
Step 1
Place flours, yeast, salt and sugar in a large bowl and make a well in the centre. Pour in the water and mix to a soft dough. Knead for 5 minutes on a floured surface until smooth.
Step 2
Place in lightly oiled bowl covered with cling film and leave for 30 minutes until the dough has doubled in size and springs back when gently pressed with a finger. Meanwhile, heat the oil in a frying pan and fry the onion for 4-5 minutes, on a medium heat, until softened but not browned.
Step 3
After the bread has risen add the onion and olives into the bread, along with any oil in the pan and knead until it is evenly mixed through.
Step 4
Shape the bread into a round shape and flatten gently. Place on a lightly greased baking sheet, cover and leave to rise for 10 minutes. Sprinkle with a little sea salt.
Step 5
Bake for 30-40 minutes in a preheated 230C/gas 8 until the base makes a hollow sound when lifted from the tray and gently tapped. Allow to cool. Cut or tear into 4-6 pieces to serve.
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