All rise for fresh bread

The Timaru Herald - - FOOD - NICOLA GAL­LOWAY

FOOD fork to bring to­gether into a ‘‘shaggy’’ dough. Cover with a plate and set aside for 30 min­utes.

For the caramelised onions, heat a fry­ing pan over a moder­ate heat. Add the oil and onions and saute for 10 min­utes un­til be­gin­ning to colour. Turn down the heat to low and cook for an­other 15 to 20 min­utes un­til the onions are caramelised. Re­move from the heat and stir through the honey. Cool a lit­tle.

Add the warm onions to the dough and use your hands to mix un­til com­bined. Shape into a ball and toss the dough in olive oil to lightly coat. Cover and set aside for three to four hours un­til dou­bled in size.

Brush a heavy-based skil­let (cast iron fry­ing pan) with olive oil, or use a 22cm cake tin lined with bak­ing pa­per.

Tip the dough into the pan and use your fin­gers to press into the sides, mak­ing in­dents all over the sur­face of the dough. Driz­zle with olive oil and sprin­kle with ex­tra salt. Leave to rise for 30-60 min­utes un­til the dough is vis­i­bly puffy. Pre­heat the oven to 250C. Once the dough is ready, dot with fig pieces and sprigs of rose­mary and place the skil­let into the oven, turn­ing down the heat to 220C.

Bake for 20-25 min­utes un­til golden. Use a spat­ula to slide on to a cooling rack. The bread is best eaten warm with dips, or tear off chunks to serve with soup.

Nicola Gal­loway is a Nel­son­based food writer and pho­tog­ra­pher. Find more of her recipes at HomegrownKitchen.co.nz.

PHO­TOS: NICOLA GAL­LOWAY

Homemade slow-rise fig and caramelised red onion skil­let bread is sat­is­fy­ing to make and de­li­cious to eat, es­pe­cially served warm with dip or served along­side soup.

JA­SON CREAGHAN

There were some se­ri­ous bar­be­cu­ing skills on dis­play at last year’s in­nau­gu­ral Meat­stock fes­ti­val in Auck­land.

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