rookiefoodiejournals:

This is my signature recipe! :) I used to think “why people bake their own bread? there is plenty of good stuff you can buy from anywhere!” but I need to tell you, the bread you bake yourself is something else! Hot bread smell in the house is one of the most appetizing and cheerful things in the world! Seeing that the loved ones enjoy it, is another satisfaction of course! On top, it’s easier than it sounds!

This is a tweak on focaccia bread but it’s less oily. You can bake it for breakfast and also for dinner parties (especially for tapas or wine and cheese nights). I recommend you to bake it once in small quantity (400 grams of flour would make it) and after doing it once, you will be cooking in larger quantities with your favorite toppings and maybe you can increase or decrease ingredients according to your taste. You can also slice the bread and put it into the fridge for later use. Then you can reheat your onion bread, which will be soft and tender as it was freshly baked! (I’ll give the tips) So let’s get started!

Prep time: 75 minutes (hard to measure as you need to wait for yeast to activate)

Cooking time: 30 mins

Ingredients 

Dough:

  • 600 grams all purpose white flour, plus extra for dusting
  • 1 sachet (or 15 grams) instant yeast 
  • 375 ml water
  • 80 grams olive oil, plus extra for resting the dough
  • 12 grams salt
  • baking paper
  • ice cubes

Topping:

  • 3-4 mid size red onions (white onions also would work)
  • handful of black olives (do not use seedless )
  • 5-6 sun-dried tomatoes in olive oil
  • 1-2 table spoons balsamic vinegar
  • 1-2 table spoons brown sugar
  • olive oil

Method

I’ll split the recipe into 2 parts. You need to plan for baking bread. Ideally you need to start preparing the dough and caramelized onions day before you serve your amazing onion bread so that you don’t lose much time in the morning, it will be ready as you are preparing the breakfast or dinner table!

Start with caramelizing the onions as it takes time. Slice your onions in half rounds and saute them with olive oil on medium-low heat. Add the balsamic vinegar and sugar and keep an eye on it, mixing regularly while preparing the dough. You need to cook it at least for 45 minutes, you’ll observe that onions will significantly reduce in size so don’t think that it’s too much onion for a bread! it’s not!

Place the flour, salt and yeast into a large bowl and make a well in the middle. Add the water and mix it with a spoon or mixer (with the dough attachment) Start pouring the olive oil very slowly while mixing the dough. It will immediately form a sticky and soft dough. Now hands in! Work the dough for couple of minutes and then fold it. Lightly oil the bowl with olive oil, put the bread dough back into the bowl, rest it for about 30 minutes at room temperature. Do not forget to cover the bowl with cling film.

Prepare your other toppings in the meanwhile. Chop the sun-dried tomatoes according to your preference (I chop them in cubes), take the seeds out of your black olives and chop them into smaller pieces if you like. Then mix them with onions to help caramelized onions to cool down faster and put them into a cold bowl if you need.

You will observe that the dough will grow in size after 30 minutes. At this point, take some of your topping and mix it with the dough. (You may choose to put the topping only on top later on, but I observed that mixing it results in amazing flavor in every bite) Do not forget to cool down the onions for a while before mixing. Then fold the dough one more time, put it back into the lightly oiled bowl and rest for the night (or at least 2-4 hours if you are planing to bake it for dinner)

Next day:

Put some baking paper on the oven tray. Pour the dough gently on the tray. Spread it a little with your hands and add some olive oil. Cover it with cling film and wait for about 30-45 minutes for it to grow more and come to room temperature. 

Preheat your oven to 220 °C (this you need to practice, every oven has different power therefore it might differ and you might want to increase/decrease by 10-20 °C. 

Push down on the dough lightly with your fingers to form rough dips. Place the rest of your topping on the bread and add some olive oil to complete. Place your onion bread into the oven. HERE IS THE MOST IMPORTANT TIP: Place another tray under the bread and put 4-5 ice cubes. It will create the moisture needed for your bread. Bake it for 25-30 minutes until golden and crispy. Keep an eye on your bread. If topping starts to become golden soon, put a baking paper to protect it from burning. The bread will be soft when it’s out of the oven but it will get firm as you rest it for 10 minutes to cool down and cut it. Do not be tempted to cut it when hot :) after smelling it for 20 minutes, you’ll have the tendency. Resist it! 

Here it is! Your own onion bread. It’s incredible!

Let’s come to some details: If you are not afraid of consuming extra olive oil, you can rub it with some olive oil as you take it out of the oven. It will absorb it quickly and it will be delicious :) This step I always skip! You will eat more than you think! If there are left overs in breakfast, you’ll eat it for lunch and dinner for sure! But still if you are an expert on making this bread and if you like to bake in larger quantities, slice it after 3-4 hours when it’s completely cold. Then put it into freezer bags and place it into the freezer. 

Tips for reheating: (This I learned from Jamie Oliver. It works with reheating all baked stuff, it makes them fluffy in the inside and crispy on the outside) Get a large baking paper. Put it under water until it’s completely wet and then squeeze it to get rid of the excess water. Open the baking paper, place your bread in, close it from all ends so that it’s fully covered (like a poach) put it into oven at 180 °C for 10-15 minutes. It will be as fresh as it’s out of the oven for the first time.

Serving suggestion: It’s amazing with garlic round cheese (Boursin is highly recommended - thanks to my dearest friend Meric!)

While writing it seemed like a lot of effort but it’s not! You’ll love it! Go ahead and cook it for sunday breakfast/brunch (here in Dubai, friday brunch!) See instagram photos if you need more reason to try it ;)

Voila!

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Kitchenette’in soganli ekmegini bilmeyen yoktur bizim nesilde! O muhtesem ekmegin Dubai’de aklima dusmesi ile olustu bu tarif ve “chef’in spesyali” olma noktasina ulasti. (kendi mutfagimin sefi sayilirim ne de olsa!) Natali Gokyay’in Patisserie programinda focaccia tarifini gordugumde, bir ekmegin bu kadar kolay yapilmasina cok hayret etmistim. Bana hep cok zahmetli gorunmustur ekmek yapmak ve “almak varken neden yapayim” derdim ancak cok yanildigimi ilk denememde anladim. Evde sicak ekmek kokusu kadar guzel cok az sey var hayatta! Kahvalti denen o muhtesem ogunun en onemli ogesi bence ekmek. En guzel sey evde kizarmis ekmek kokusuyla uyanmak derdim ama sicacik pismis ekmek kokusu bambaska! Beni en cok motive eden sey ise, tadina bakan herkesin doyamadan daha da cok ve her ogun yeme istegi oldu. Yuzlerindeki mutlulugu gormek gercekten bu isten alinan en buyuk tatmin!

Bu kadar reklamdan sonra detaylara geleyim. Kitchenette ekmegine gore cok daha az yagli ve hafif bir tarif oldugunu belirteyim. Karamelize sogani yapmak biraz vakit aldigindan, diger tariflere gore biraz daha ugrastiriyor ama her emege degiyor bence! Planlamak en onemli adim bu ekmekte, mumkunse bir gun onceden hamuru hazirlayip dinlendirmek gerekiyor. Sonra sabah ekmegi hazirlayip 1 dilim daha hak etmek icin spora inerken o sirada biraz daha dinlendirip gelir gelmez pisirerek muhtesem kahvaltilara imza atmisligim var. Kahvalti disinda sarap & peynir veya tapas ziyafetlerinizin de bas kosesinde servis edebileceginiz muhtesem bir ekmek! Fazlaca yapip soguduktan sonra dilimleyerek buzluga koyarsaniz, baska kahvaltilarinizi da kolayca senlendirebilirsiniz! Isitmak icin de cok guzel tavsiyelerim olacak, firindan yeni cikmiscasina servis edebileceksiniz. Yani yaparsam cok yerim derdi hic olmasin, boyle bahanelere siginarak yapmamazlik etmeyin. (Denemek icin hala bir nedene daha ihtiyaciniz varsa instagram resimlerine buyrun) Kollari sivayin!

Hazirlama suresi: 75 dk

Pisirme suresi: 30 dk

Malzemeler

Hamur icin:

  • 600 gram un, biraz da yogururken serpmek icin 
  • 1 paket (ya da 15 gram) instant maya
  • 375 ml su
  • 80 gram zeytinyagi, biraz da dinlendirmek icin
  • 12 gram tuz
  • yagli kagit
  • buz

Uzeri/Ici icin:

  • 3-4 orta boy kirmizi sogan (yoksa beyaz sogan da olur)
  • 1 avuc dolusu siyah zeytin (hazir cekirdeksizleri kullanmayin cok tatsiz oluyorlar)
  • 5-6 kurutulmus domates, zeytinyaginda dinlendirilmis
  • 1-2 corba kasigi balzamik sirke
  • 1-2 corba kasigi esmer seker
  • zeytinyagi

Tarif

Tarifi 2 asamaya bolmek istiyorum. Bu ekmegi pisirmek icin onceden planlamak tarifi cok daha pratik yapiyor. Ideal olan bir gun onceden hamuru ve karamelize soganlari hazirlamak ve boylece ertesi gun cok vakit kaybetmemek. Boylece siz kahvaltinizi veya yemek sofranizi hazirlarken ekmek hazir olacaktir.

Karamelize soganlarla baslamak gerekli cunku pismesi ve sogumasi vakit aliyor. Soganlari ay seklinde dograyin ve zeytinyaginda soteleyin. Sogan miktari cok gibi gorunebilir ama yavasca piserken hacmini cok kaybedecektir o nedenle cok olmadigina emin olabilirsiniz! Sogan o kadar lezzetli oluyor ki, her yaptigimda keske daha cok koysaydim dedirtiyor! Ancak hic bir lezzetin digerini cok bastirmasini istemeyiz. Soganlari biraz soteledikten sonra balzamik sirke ve esmer sekeri ekleyin. Gozunuzu surekli uzerinde tutarak kisik ateste yavasca pisirin. Bu sirada hamuru yapmaya baslayabiliriz.

Un, tuz ve mayayi derin bir kapta karistirin, ortasina cukur acin. Suyu yavasca ekleyip kasikla veya mixerinizin hamur aparatiyla karistirin. Zeytinyagini ince ince dokerek hamura yedirin. Bu esnada yapiskan ve yumusak hamurunuz olusacak. Simdi ellerimizle 2-3 dakika kadar hamuru yoguruyoruz. Hamuru yapmak icin kullandigimiz kabin her yerini ince ince zeytinyagi ile kaplayip hamuru icine yerlestirin. Uzerini strec film ile kapatip oda sicakliginda 30 dakika kadar dinlendirin.

Bu sirada uzeri ve ici icin kullanacagimiz diger malzemeleri hazirlamaya baslayalim. Kurutulmus domatesleri istediginiz buyuklukte dograyin (ben kup seklinde kesiyorum). Siyah zeytinlerin cekirdeklerini cikarin (cekirdeksiz tatsiz hazir zeytinleri asla kullanmayin). Kurutulmus domates, siyah zeytin ve karamelize soganlari karistirin. Gerekirse soganlarin sogumasi icin icine karistiracaginiz kismini soguk bir kaba alin, ustu icin mutlaka biraz kenara ayirin.

30 dakika sonra hamurun calistigini ve hacminin arttigini gozlemleyeceksiniz. Hazirladiginiz sogumus harcin bir kismini hamura tamamen yedirin bu sirada guzelce yogurmus da olacaksiniz. (Tum malzemeyi yalnizca ekmegin ustune koymayi da secebilirsiniz ancak ben karistirmanin cok daha iyi sonuc verdigini dusunuyorum, ekmek bu noktada focaccia’dan ayriliyor zaten) Hamuru bir kez daha katlayip hafifce yaglanmis kabiniza geri koyun, uzerini strec film ile kapatip buzdobina koyun ve sabaha kadar dinlendirin (vaktiniz yoksa en az 2-4 saat dinlendirmekte fayda var)

Ertesi gun:

Tepsinize yagli kagidi yerlestirin. Hamuru ters cevirip tepsiye dokun, elinizle kenarlara dogru cok da bastirmadan yayin. Biraz zeytinyagi gezdirip strec film ile kapatin ve oda sicakligina gelmesi ve hamurun biraz daha calismasi icin 30-45 dk dinlendirin. 

Firininizi 220 °C’ye isitin (derece konusunda bir deneme yapmakta fayda var. Her firinin gucu farkli oldugundan isiyi 10-20 °C kadar artirip azaltmaniz da gerekebilir) 

Parmaklarinizla hamurda kucuk cukurlar olusturun. Geri kalan harcinizi ekmegin uzerine yerlestirin ve zeytinyagi gezdirerek tamamlayin. Ekmegi firinlayin. ISIN EN ONEMLI SIRRINA GELDIK: tepsinin altina baska bir tepsi daha yerlestirip icine 4-5 buz koyun. Buzlar eriyerek firinda gerekli nemi yaratacak ve ekmeginizin cok daha iyi pismesini saglayacaktir. Soganli ekmeginizi 25-30 dakika kadar pisirin ve gozunuz uzerinde olsun. Eger uzerindeki malzeme cabuk kurumaya baslarsa (az zeytinyagi koyuldugundan cabuk kuruyabiliyor ancak cok yagli olmasini tercih etmiyorum) yagli kagit ile uzerini orterek malzemenin yanmasini onleyebilirsiniz. Ekmegi firindan cikardiginizda ortasi biraz yumusak gorunecektir, sogudukca kitirlasacaktir sizi yaniltmasin. Sicakken kesinlikle kesmeyin, hamur olacaktir. 20 dakika mis gibi kokusunu aldiktan sonra bir an once yemek isteyeceksiniz, ancak bu duyguya yenilmeyin ve bekleyin! Kesinlikle degecek!

Iste karsinizda el emegi goz nuru soganli ekmeginiz!

Detaylara gelmek istersek: Eger daha fazla zeytinyagi tuketmek konusunda bir sorununuz yoksa, sicakken fircayla uzerine zeytinyagi surebilirsiniz, aninda emecektir ve focaccia’nin o yagli dokusuna ulasacaksiniz ancak ben u adimi her seferinde atliyorum! Daha ekmek ekmek olmasini istiyorum cunku. Dusundugunuzden cok daha fazla yiyeceginizin garantisini veriyorum! Eger kalan olursa ogle ve aksam yemeklerinde de tuketeceginize eminim! O nedenle kalan olursa veya artik ekmek yapma isinin ustasi olup cok fazla yapmak ve saklamak isterseniz, 3-4 saat sonra ekmek kendini iyice cekince dilimleyin ve buzluga koyun. Daha sonra isittiginizda muhtesem olacak!

Isitma ip uclari: (Bu yontemi Jamie Oliver’da ogrendim. Tum borek, corek, simit, ekmek ve benzeri hamurisleri icin ise yariyor. Icinin yumusacik disinin kitir kitir isinmasini sagliyor, kurumasini onluyor.) Buyukce bir yagli kagit alin, muslugun altinda iyice islatin ve fazla suyunu elinizle sikarak atin. Kagidi yeniden yayin, icine isitmak istediginiz malzemeyi koyun ve her tarafindan bir bohca gibi kapatin. 180 °C’de 10-15 dakika isitin, yeni pismis gibi tazecik servis edebilirsiniz.

Servis onerisi: Sarimsakli yumusak peynirlerle harika oluyor (Boursin markasini tavsiye ediyorum - canim arkadasim Meric sagolsun!)

Aslinda yazarken cok emek gerekiyormus gibi geldi ancak degil! Sanirsam biraz heyecanlandim! Kesinlikle deneyin cok seveceksiniz! Bu pazar kahvaltiniz icin hemen pisirin!

Keyfini cikarin!! Doya doya yiyin! Bol bol yiyin! Yerken beni hatirlayin!

Best bread recipe ever!!

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About

Because I lack creativity

becauseilackcreativity
Istanbul.NYC.Dubai.
This is just my life in little posts.

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