If you have a bit of spare time on your hands take a chance on this amazing bread roulade.
INGREDIENTS
Onions
2 tablespoons olive oil
knob of butter
3 large red onions, sliced
2 cloves garlic, crushed
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
sea salt and freshly ground pepper
¼ cup chopped black olives
Dough
2 cups plain flour
1 teaspoon sea salt
1 teaspoon instant dried yeast
1 teaspoon ground fennel
1 tablespoon finely chopped rosemary
¾-1 cup lukewarm water
2 tablespoons olive oil
To assemble
olive oil
sea salt
cumin seeds
METHOD
Onions: Heat the olive oil and butter in a sauté pan. Add the onions and garlic with a good pinch of salt, cover and cook until soft, stirring occasionally. Stir in the brown sugar and balsamic vinegar. Cook gently, uncovered and stirring occasionally, until the onions are thick and sticky with no liquid left in the pan. This can take 25-30 minutes to caramelize properly. Stir in the olives and cool.
Dough: Combine the flour, salt, yeast, fennel and rosemary in a bowl and make a well in the centre. Add the ¾ cup of water and the olive oil and mix to a soft dough, adding the extra water if needed. Tip onto a lightly floured bench and knead lightly for 2 minutes. Place in an oiled bowl, cover with plastic wrap and set aside in a warm place to double in bulk.
Preheat the oven to 200˚C.
To assemble: Roll out the dough on a lightly floured bench to a 30 cm x 30 cm square then transfer to a lined flat baking tray.
Spread the onions evenly over the dough, leaving a 1 cm border around the edge.
Brush the border with cold water then fold the dough over twice to make a 10 cm x 30 cm rectangle. Brush generously with olive oil and sprinkle with sea salt and cumin seeds.
Bake for 25 minutes until golden and the bread sounds hollow when tapped. Lightly brush again with olive oil when it comes out of the oven. Serve warm or at room temperature. It is best eaten on the day of making. Makes 1 loaf
Cook’s tip: The onions can be cooked several days ahead. Keep refrigerated.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.