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Red Onion and Rosemary Tear-and-Share…
Red Onion and Rosemary Tear-and-Share Bread
This springtime tear-and-share bread recipe is sure to impress the guests.
Use our basic bread dough recipe to complete this bake.
Use our basic bread dough recipe to complete this bake.
Printable version A4 | A5 | Index card
Serves 8
Ingredients
- 2 red onions, sliced into thin wedges
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 4 sprigs fresh rosemary
Total time required
- Preparation time:
- Cooking time:
- Other time: Proving time for the basic bread dough.
Prepare Ahead
You will need to have 1 quantity of our basic bread dough recipe in order to complete this bake.
Instructions
- Prepare the bread dough and leave to prove until doubled in size.
- Heat the oven to 200°C/180°C fan/Gas 6. Toss the onion wedges together with the vinegar, 1 tbsp of the oil and a little seasoning. Spread out on a baking tray and roast for 20 minutes until softened. Allow to cool a little.
- Knock back the dough then divide into 16 pieces. Roll each into a ball and set side by side on a baking tray in a square. Scatter with cooked onions and rosemary.
- Drizzle with the remaining oil, cover loosely with a damp tea towel and leave to prove for 35-40 minutes until the balls have risen. Bake for 20-25 minutes until golden and well risen.