Shallot Topped Italian Bread
ready in 1 hr 50 min.
- ¾ oz Yeast (OR 6 g dried yeast)
- 3 ½ cups all-purpose flour
- 1 tsp salt
- ¼ cup olive oil
- olive oil (for the tray and for brushing over)
- all-purpose flour (for the work surface)
- 5 shallots (sliced horizontally)
Mix the yeast with around 200 ml of lukewarm water. Mix the flour with the salt in a bowl. Add the yeast solution to the flour, together with the olive oil, and knead the mixture to a smooth dough using the dough hook on an electric mixer, so that it no longer sticks to the bowl. Vary the quantity of water as required. Cover and leave in a warm place for around 45 minutes until it has doubled in size.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and oil a baking tray.
Tip the dough out onto a floured work surface and knead again thoroughly. Flatten to a large oval shape, approx. 1.5 cm thick. Place on the baking tray. Lay the shallot rings on top and drizzle with olive oil. Season with salt and ground black pepper and bake in the oven for around 25 minutes until golden brown.