Greek rosemary and onion bread

Ingredients for 1 servings:

• 1 kg wheat flour
• 25 g sea salt
• 500 ml water, boiling
• 2 tbsp tea (Greek mountain tea – important!)
• 1 tsp honey
• 40 g yeast, fresh or 2 packs of dry yeast
• 5 shallots, cleaned, chopped
• 3 tbsp rosemary needles, soft, young, finely chopped
• 3 tbsp olive oil
• some flour for the work surface
• n. B. Olive oil for brushing and for the baking paper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

with Greek mountain tea

Pour boiling water over the tea in a small pot, simmer gently for 2 minutes, and then let cool. Then strain and dissolve the honey in it. When the tea is almost room temperature, dissolve the yeast in it. In a bowl, combine the flour and salt and add the tea and yeast. Knead for 5 minutes using a dough mixer or 10 minutes by hand. Lightly flour the work surface, place the dough on it, and flour it generously. Cover with a clean tea towel and let rise for 1 hour. Meanwhile, heat the oil in a non-stick pan. First, briefly roast the rosemary, then after 1 minute, add the onions and let them caramelize. Turn off the heat and let the onions cool. Once the dough has risen, flatten it into a square with your hands, spread the onions on top, and roll up the dough. Press the sides firmly. Line a bread pan with oiled baking paper and place the dough in it. Let rise for another 30 minutes. Preheat the oven to 200°C (fan-assisted). Brush the bread generously with olive oil and bake for 50-60 minutes until golden brown. Remove from the oven, turn the bread out of the tin, and place it on a cooling rack to prevent it from sweating. Do not slice until it has cooled completely. It goes well with all kinds of antipasti or simply dipped in wine! Tip: Fry it in butter and make delicious croutons for salads or soups.