• Save to your scrapbook
  • Save to your scrapbook

    Olive Oil, Onion and Sea Salt Bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Olive Oil, Onion and Sea Salt Bread

    The olive harvest starts in November and the resulting new-season virgin oil has its own peppery taste that softens throughout the year. January olive oil is still deliciously hot and grassy, perfect for adding a sexy, bitter note to dishes. Try swirling it onto creamy soups, pouring over grilled fish with a squeeze of lemon, tossing into pasta dishes or drizzling onto sliced tomatoes with sea salt.

    • Vegetarian
    • Preparation time: 20 minutes, plus rising
    • Cooking time: 12 to 15 minutes, plus cooling
    • Total time: 32 - 35 minutes, plus rising and cooling 60 minutes 60 minutes 60 minutes 35 minutes

    Serves: 6


    • 6 tbsp extra virgin olive oil
    • 1 onion, sliced
    • 500g Italian '00' flour
    • 1 tsp fine sea salt
    • 1½ tsp fast-action yeast
    • 350ml tepid water
    • 1 tsp coarse sea salt


    1. Heat 2 tbsp of the oil in a small pan over a medium-low heat and gently sauté the onion until very soft and golden.
    2. Mix the flour, fine salt and yeast in a bowl. Stir in the water to form a soft dough. Turn out on to a floured board and knead for 5 minutes or till smooth. Flatten the dough, make dents with your fingers and add 2 tbsp olive oil. Gently knead in. Flatten the dough again and add the onions with their oil. Immediately fold over the dough and knead until the onions are distributed and the dough feels supple (about 2 minutes). Pour 1 tbsp olive oil into a large bowl and tip in the dough, making sure it's coated in the oil. Cover and leave in a warm place for 2 hours or until doubled in size.
    3. Turn out the dough and knock it back. Shape into a flat disc about 4cm deep and place on an oiled baking sheet. Cover and leave to rise for an hour or till spongy and soft. Preheat the oven to its highest setting.
    4. Mix 1 tbsp oil with ½ tsp water. Make indentations in the dough with your fingers. Brush with the oil and water, and sprinkle with the salt. Bake for 12-15 minutes or until golden. The base should sound hollow when tapped. Cool on a rack before slicing.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars