Last week I wrote about the Rosemary and Potato flatbread, which was so delicious. This week, this recipe although very similar can have really any ingredients added to it. I’ve made it with spring onion and rosemary, but why not try making this bread by adding Peppedew or Cypriot Olive or even peppers!
I absolutely love the balance of salt, herbs and the flavour of onions in this bread. Making it yet delicious as part of a roasted dish or with butter, perfect on it’s own!
Preparation time: 20 minutesProving time: 2 HoursBaking time: 15- 30 minutesIngredients:
500g Strong white bread flour plus extra for dusting
1 ½ tsp salt
30ml Olive oil
20g Instant yeast
300ml Luke-warm water
150ml Chopped Spring Onion
Palmfull fresh /dried Rosemary
Preheat the oven to 220°C and prepare the tin coffee mugs or bread tin.
Put the flour in a large bowl and add the olive oil and salt.
Dilute the yeast in a little warm water and add to the mixture. Slowly add the warm water folding it in with your hands until the dough becomes pliable.
Tip the dough out onto a lightly floured surface and knead for 5 minutes then put the dough back in the bowl, cover and leave for 1 hour to rise.
Take the dough out of the bowl and mix the rosemary and chopped spring onions altogether. Mix them in well.
Divide the dough into small balls that can easily fit into the tin mugs. They should be filled halfway as they will rise to the surface or even higher!
7. Leave the mugs in room temperature allowing the dough to rise further for another 1 hour.
8. Bake them at 220°C for 15 minutes and should you have decided to use a baking tray / bread tin to bake, and then bake for 30 minutes.