New Update
Main ingredients | Onions, Vinegar, Castor sugar, Sea salt, Fresh oregano, Dry yeast, Refined flour, Olive oil, Crushed black peppercorns |
Cuisine | Fusion |
Course | Breads |
Prep time | 2-3 hours |
Cook time | 35-40 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- 2-3 medium onions peeled
- 1 cup vinegar
- 2 teaspoons castor sugar
- Sea salt to taste
- 3-4 sprigs of fresh oregano
- 2 teaspoons active dry yeast
- 2½ cups refined flour (maida)
- 1½ teaspoon salt
- ½ cup olive oil + for greasing + for serving
- A few fresh oregano leaves for sprinkling
- Crushed black peppercorns for sprinkling
Method
- Heat vinegar in a pan, add 1 teaspoon castor sugar and sea salt and mix. Cook on low heat for 2-3 minutes. Switch the heat off and allow to cool slightly.
- Cut the onion in half and slice each half vertically. Transfer this into an air-tight jar.
- Pluck the leaves of oregano and put into the jar. Pour the vinegar mixture and mix well. Cover with a lid and refrigerate for 1-2 hours.
- To make the dough, take yeast in bowl, add the remaining castor sugar and ¼ cup water and mix well and set aside for 5-10 minutes to activate.
- Sift refined flour into a large bowl, add salt and mix well. Add activated yeast and mix till well combined. Gradually add ¾ cup water and knead well. Add ¼ cup olive oil and continue to knead till a soft dough is formed. Cover with a cling wrap and set aside for 20-25 minutes to prove.
- Remove the cling wrap, knock back the dough and knead for 30 seconds.
- Generously grease a 5-inch square cake tin with olive oil, place the prepared dough in it and spread evenly. Set aside to prove for 30 minutes.
- Preheat oven to 220° C.
- Take ¼ cup olive oil and ¼ cup water in bowl, add salt and mix well.
- Make holes on the proved dough. Spread some of the pickled onions and fresh oregano leaves. Drizzle the olive oil-water mixture and sprinkle some crushed black peppercorns.
Place the tin in the preheated oven and bake for 30-35 minutes. - Bring the baking tray out of the oven and allow the bread to cool slightly, remove from tin, place on a chopping board and cut into squares.
- Arrange the bread squares on serving plate and serve with remaining pickled onions and olive oil.
Advertisment