Description
Baking this bread will fill your house with a cloud of herbs and tantalizing smells – it should be listed as aromatherapy
Ingredients
Scale
For the dough
- 500 grams (3 1/2 cups) all purpose flour
- 1 teaspoon sugar 1 1/2 tablespoons yeast
- 2 teaspoon salt
- 80 grams (3/4 stick) butter
- 2–3 tablespoons chopped roasted pepper
- 200–300 ml (1 to 1 1/2 cups) warm water
- pinch of pepper
Spread on top of the dough
- 1 tablespoon mustard
- Parmesan cheese
Topping
- 500 grams (almost 1 pound) sliced onions
- 1 tablespoon capers
- 4 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon salt
- 2 tablespoons rosemary
- 1/3 cup pitted chopped olives
- 2 teaspoons oregano
Instructions
To make the dough
- Proof the yeast by mixing it with the sugar and 1 cup warm water, the yeast should bubble and foam
- Mix the butter, flour, salt and pepper in a food processor or with your finger tips
- Slowly add the water and knead till you get a smooth dough
- Cover and keep in a warm place till it doubles in size
- Punch the dough down and then spread it in an oiled pan
- Dimple the dough top with your finger tips
- Spread the mustard on top of the dough and sprinkle with cheese
To make the topping
- Heat the oil in a pot
- Add the garlic and capers, stir for 2-3 minutes
- Add the onions and salt and cook over low heat until the onions are translucent (don’t over cook the onions or they will burn in the oven)
- Add the rosemary and oregano and cook for 2 more minutes
- Allow the topping to cool slightly then spread it on top of the dough
- Bake in a 200 (392) degree oven for 15 to 20 minutes or until the edges are golden brown
- Place under the broiler for 2-3 minutes
- Prep Time: 1 hour
- Cook Time: 20 mins