Flatbread with onion & rosemary

On Monday, my first real day of summer vacation, I went out to lunch with co-workers, then came home and made bread.

This recipe comes from “Making Fresh Bread,” published by Parragon Books, 2008. It’s a good book with beautiful pictures, but sometimes the recipe instructions lack important information, like how to shape the dough and how thick to make it before baking, and I had to guess based on the photos. I’ve tried to make my instructions more explicit.


  • 4 cups white bread flour
  • 1 1/2 teaspoons (1 packet) active dry yeast
  • 2 tablespoons chopped fresh rosemary, plus small sprigs to garnish
  • 5 tablespoons extra virgin olive oil, plus extra for brushing
  • 1 1/4 cups lukewarm water
  • 1 red onion, thinly sliced into rings (I only used 1/2 of a large onion)
  • 1 tablespoon coarse sea salt


1) Sift the flour into a bowl, then stir the yeast and rosemary in.

2) Make a well in the center and pour in three tablespoons of the oil and all of the water. Stir until the dough begins to come together, then knead with your hands until it’s no longer on the side of the bowl. Lightly flour the counter so the dough doesn’t stick and kneed for about 10 minutes, until smooth and elastic.

3) Brush a bowl with oil. Shape the dough into a ball, and place it in the bowl with a damp dish towel on top. Leave it to rise for one hour. The dough should double in volume.

4) Take the dough out of the bowl and put it back on the floured counter. Kneed it for one minute.

5) Roll out the dough into a circle, about 12″ in diameter. Brush a cookie sheet with oil and place the dough on it. Cover the cookie sheet with a damp dish towel and let the dough rise for 20-30 minutes. By the time your dough is risen, in 20-30 minutes, you want your oven to be preheated to 400 degrees F.

6) Using the handle of a wooden spoon (or something similar), make indentations all over the surface of the dough. Place the red onion rings on the top, drizzle with oil (1-2 tablespoons), and sprinkle the sea salt all over.

7) Bake for 20 minutes.

8) Place the rosemary sprigs on the top of the loaf, then place it back in the oven and bake for five additional minutes. The loaf will be golden brown when it’s finished.

9) Place on a cooling rack. Eat warm!

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