Prep time: 30 minutes (including proofing time)
Cooking time: 25 minutes
- 2 cups plain flour (maida)
- 1 teaspoon fresh or fast acting dry yeast
- 1 teaspoon caster or powdered sugar
- 1 teaspoon salt
- ½ tablespoon olive oil for dough + ½ tablespoon for rosemary oil + 1 tablespoon olive oil for brushing and greasing
- 1 teaspoon SNAP!N Rosemary for dough + ½ teaspoon for topping
- 1 small red onion, sliced
- ½ teaspoon grain sugar
- ¼ teaspoon sea salt
- 1 cup lukewarm water (more or less as required)
- Assemble and weigh out the ingredients
- Place the yeast and sugar in a bowl of lukewarm water.
- Mix quickly and leave aside for 5-10 minutes.
- You will notice that the yeast begins to froth and float to the surface.
- Add the bloomed yeast liquid to the plain flour.
- Bring the dough together.
- Knead until the dough is soft but quite rough in appearance.
- Mix the salt with ½ tablespoon olive oil.
- Add the salt and olive oil mix to the dough and knead again until soft and all the oil is absorbed.
- Cover the bowl with a kitchen towel and leave to rest for 15-20 minutes.
- Uncover the dough. It should have risen to almost double its volume by now.
- Add 1 teaspoon SNAP!N Rosemary to a small mixing bowl.
- To this, add ½ tablespoon olive oil and mix.
- Add this rosemary oil to the dough. Knead lightly to mix.
- Grease a baking tray liberally with ½ tablespoon olive oil.
- Place the dough on the greased tray.
- Use your fingertips to spread the dough on the tray and make indentations. The dough should not be more than three quarters of an inch thick.
- Sprinkle with sea salt.
- Sprinkle sliced onions.
- Sprinkle SNAP!N Rosemary.
- Sprinkle grain sugar.
- Leave to rest for 20-25 minutes. Preheat the oven to 200 degrees centigrade.
- Drizzle ½ tablespoon olive oil on the dough. Bake at 200 degrees centigrade for 15-20 minutes or until evenly golden brown.
- Brush with the remaining olive oil.
- Remove from the baking tray and leave to cool for 35-40 minutes.
- Cut into squares and serve.