caramelised onion no-knead tray bread
- 1 tablespoon extra virgin olive oil, plus extra for brushing
- 3 large onions, thinly sliced
- 1 tablespoon caster (superfine) sugar
- sea salt and cracked black pepper
- milk, for brushing
- butter, to serve
dough
- 3½ cups (560g) 00 flour, plus extra for dusting
- 2 teaspoons dried yeast
- 1 tablespoon caster (superfine) sugar
- 2 teaspoons sea salt flakes
- 1½ cups (375ml) lukewarm water
- ¼ cup (60ml) extra virgin olive oil
- To make the dough, place the flour, yeast, sugar, salt, water and oil in a large bowl and mix well to combine. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
- Heat the oil in a large non-stick frying pan over high heat. Add the onion, sugar, salt and pepper, and cook, stirring occasionally, for 8 minutes or until golden brown and lightly caramelised. Turn out the dough onto a lightly floured surface and press into a 3cm-thick rectangle. Top with the onion mixture, fold over the dough to enclose and press to secure. Cut the dough into 7 equal portions and place, cut-side up, on a well-greased 20cm x 30cm oven tray. Cover with a damp tea towel and set aside for 20 minutes or until risen.
- While the dough is proving, preheat oven to 200°C (400°F). Brush the dough with the milk, place on a large oven tray and cook for 30–35 minutes or until golden brown and cooked through. Serve with the butter. Serves 6.
© DONNA HAY GROUP
