Ingredients
2 tsp dired yeast
350ml water
500g strong white flour
2 tsp salt
60g unsalted butter
1 big onion - diced
Oregano
Rosemary
Method:
1) Melt 60g butter in a pan over a medium heat, Add 1 onion, chopped. Cook for 10 min until soft and golden.
2) Sprinkle the yeast into 100ml of water. Leave for 5 min, stir to dissolve.
3) Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeated water. Add the cooked onion to the well, Mix in the flour. Stir in the remaining water, as nedded, to form a moist, crumbly dough.
4) Turn the dough out on to a lightly floured work surface. Kead the dough until smooth but still sticky, abt 10 min.
5) Put the dough in a clean bowl and cover with a tea towl. Leave to rise until doubled in size, abt 1 - 1.5hrs. Knock back, then leave to rest for 10 min.
6) Shape the dough into a round loaf, Place on a floured baking sheet and cover with a tea towl. Prove until doubled in size, abt 45 min.
7) Bake in the preheated oven of 200 degree for 45 mins until golden and hollow sounding when tapped underneath. Cool on a wire rack.
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