Description
This artisan bread is studded with sweet caramelized onions and fragrant rosemary, resulting in a rustic, flavorful loaf that’s perfect for sandwiches or as a side.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt, divided
- 2 teaspoons fresh rosemary, chopped
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/2 cups warm water
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions and 1/2 teaspoon salt; cook, stirring occasionally, until caramelized, about 20 minutes. Stir in rosemary and set aside to cool.
- In a large bowl, combine flour, yeast, and remaining 1/2 teaspoon salt. Add warm water and stir until a shaggy dough forms.
- Fold in the caramelized onion mixture until evenly distributed. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours.
- Turn the dough out onto a floured surface; shape into a round loaf. Place on a parchment-lined baking sheet, cover with a towel, and let rise for 2 more hours.
- Preheat oven to 450°F (232°C). Place a cast-iron skillet or oven-safe dish on the bottom rack of the oven; add 1 cup of hot water to create steam.
- Bake the bread for 30-35 minutes, until golden brown and hollow when tapped. Cool on a wire rack.
Notes
For extra flavor, try adding a sprinkle of sea salt on top before baking. The dough can also be refrigerated for up to 48 hours after the first rise.
Nutrition
- Calories: 180
- Sugar: 3g
- Fat: 2g
- Carbohydrates: 35g
- Protein: 5g