Bread with onions and rosemary
Description
Perfectly pairs with tea and coffee. These little aromatic onion crackers will delight your family. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. Press the garlic. Heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onion and minced garlic, and cook until golden brown and caramelized, about 15–20 minutes. Let cool for a few minutes. Remove rosemary leaves and chop them.
- 2
Step 2
2. Pour warm water into a bowl. Sprinkle yeast on top. Add honey and 3 tablespoons of olive oil. Gently stir with a fork. Set aside.
- 3
Step 3
3. Combine flour and salt in a separate bowl. Add the flour mixture along with the onion mixture and rosemary to the yeast mixture, stirring gently.
- 4
Step 4
4. Generously flour the working surface. Knead the dough 15 to 20 times, adding flour if necessary. The dough should still be sticky! Lightly oil a separate bowl and place the dough ball into it. Cover with a kitchen towel and let rise in a warm place for 1 1/2 - 2 hours.
- 5
Step 5
5. Preheat the oven to 200 degrees. Divide the dough into twelve portions and shape each into a round. Place them on a baking sheet lined with parchment paper, cover with a towel, and let rise for 15–20 minutes.
- 6
Step 6
6. Bake for 18–20 minutes until golden brown. Brush the bread with butter halfway through baking. Serve the bread warm or at room temperature.