Caramelised Red Onion, Rosemary and Haloumi Bread
Simple and Delicious!
I have recently invested in an amazing piece off kitchen kit called a Thermomix (TM). When Madeleine from The British Larder turned up one saturday morning with some fresh yeast and a fresh bunch of rosemary picked from her garden. I grabbed some flour, a red onion and a piece of haloumi from the fridge. By lunchtime we had ourselves a yummy loaf of bread to enjoy with a Summer salad with Wild Sumac. Purists might argue that pleasure of making bread is feeling the dough come together and kneading it but if you’re trying to multi task like we were that day then the TM really does come into its own.
Makes 1 foccacia
- For the bread dough:
- 400 g strong bread flour
- 20 g fresh yeast
- 1 tsp salt
- 200 g water
- 50 g olive oil
- For the Stuffing:
- 100g haloumi cheese, grated
- 200g Caramelised Red Onions
- Fresh rosemary needles
- Nigella seeds
- White Sesame Seeds
For the bread dough:
Put all the ingredients in the TM bowl and mix 20 seconds/50˚C/Speed 3 to mix and warm the dough. If it is too dry (common with organic flours), add a little more water and mix a few seconds longer without heat.
Set the timer for 1 minute 30 seconds, turn the speed dial to the lid locked position, and press the Dough button. The kneaded mixture should end up soft, pliable and a bit tacky.
Remove the lid, turn the bowl upside down, undo the base unit and the dough and blade unit will drop out. Pull any loose bits of dough off the blades and gather the dough together into a ball.
Transfer the dough to a lightly greased bowl, cover and leave to prove until double in size.
Turn the dough out onto a lightly floured work surface and flatten it out into a rectangular shape, spread the craramelised onions and grated haloumi and rosemary needles, fold the two edges over and place the dough onto a baking tray, cover and leave to double in size.
Use a sharp knife to slash the top, brush with olive oil and garnish with nigella seeds and white sesame seeds.
Bake at 220˚C for 20 to 30 minutes until cooked. Drizzle with extra virgin olive oil as you remove it from the oven and then Leave to cool completely.
If you don’t have a TM31
Disolve the fresh yeast in some luke warm water. Add all the dry ingredients to a bowl and gradually add the liquid until you end up with a soft, pliable but slightly tacky dough.