FIG & CARAMELISED ONION SKILLET BREAD
Ingredients
- 2 cups white flour
- ½ cup wholemeal wheat flour
- 2 teaspoons chopped rosemary
- 1 teaspoon salt
- ½ teaspoon dried yeast*
- 200 ml water
- 1 tablespoon olive oil plus extra for drizzling
Caramelised onions
- 1 tablespoon olive oil
- 1 large red or brown onion thinly sliced
- 1 teaspoon honey
- 6 ripe figs or 8 dried, quartered
- rosemary sprigs
- *I have also made this with a sourdough starter omitting the dried yeast and using 100g ½ cup starter
Instructions
- In a large mixing bowl combine the flours, rosemary, salt and yeast. Pour over the water and 1 tablespoon olive oil, then use a fork to bring together into a "shaggy" dough. Cover with a plate and set aside for 30 minutes.
- For the caramelised onions, heat a frying pan over a moderate heat. Add the oil and onions and saute for 10 minutes until beginning to colour. Turn down the heat to low and cook for another 15 to 20 minutes until the onions are caramelised. Remove from the heat and stir through the honey. Cool a little.
- Add the warm onions to the dough and use your hands to mix until combined. Shape into a ball and toss the dough in olive oil to lightly coat. Cover and set aside for three to four hours until doubled in size.
- Brush a heavy-based skillet (cast iron frying pan) with olive oil, or use a 22cm cake tin lined with baking paper. Tip the dough into the pan and use your fingers to press into the sides, making indents all over the surface of the dough. Drizzle with olive oil and sprinkle with extra salt. Leave to rise for 30 to 60 minutes until the dough is visibly puffy.
- Preheat the oven to 250C.
- Once the dough is ready, dot with fig pieces and sprigs of rosemary and place the skillet into the oven, turning down the heat to 220C. Bake for 20 to 25 minutes until golden. Use a spatula to slide on to a cooling rack. The bread is best eaten warm with dips, or tear off chunks to serve with soup.