An easy, tasty bread that has a crisp, almost juicy crust and which is great with a variety of meals. I find it useful when making bread to do a couple of different varieties from one batch of dough, and this variety uses half the standard bread mix as described below.
1/2 portion of standard bread dough, with mixed seeds and oat bran in the dough (see https://benzoateintolerancesupport.wordpress.com/2014/12/04/bread/)
3 tbsp vegetable or olive oil
1 small onion
2 – 4 cloves garlic
teaspoon dried rosemary
1) Make bread dough up according to previous recipe. Half the dough, use one piece for something else and keep the other half for this recipe
2) Using 1 tbsp oil, thoroughly grease a circular oven tray approx 25-30cm diameter – even if it’s a non-stick one. The purpose of using so much oil is to give the crust a particular texture rather than just ensuring that it doesn’t stick.
3) Press the bread dough onto the tray, filling the entire thing. Ensure it is flattened fairly evenly and that there aren’t any overly thin or extra thick sections.
4) Chop the onion into fine rings and mince or chop the garlic finely. Sprinkle on top of bread dough, ensuring that they are well spaced out. Sprinkle the rosemary over the bread and vegetables and add a good shake of salt.
5) Drizzle the remaining oil liberally over the surface of the bread, using your hand to ensure the entire loaf is covered and the vegetables, rosemary and salt are spread out evenly and are also covered with the oil.
6) Leave in a warm place until doubled in size and then bake in a hot oven (200 – 220 c) for betwen 15 & 25 minutes until the bread is golden brown and sizzling and the vegetables are cooked thoroughly.
7) Serve hot. This can be cooled and frozen if it isn’t all eaten at once but needs to be defrosted and heated up in an oven before eating.