Iberian tomato bread with red onions

Ingredients for 1 servings:

• 1 tbsp olive oil
• 250 g onion(s), red, finely diced
• 30 g chutney (figs)
• 600 g tomatoes in a can, peeled, (depending on the can size 1 to 1.5 cans)
• 1 sprig(s) rosemary, very finely chopped
• 700 g flour (wheat flour), type 405
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 packet of yeast (dry yeast)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Heat olive oil in a saucepan. Add the finely chopped onions to the olive oil and sauté over low heat for about 10 minutes. Drain the canned tomatoes, dice the flesh (not too finely). Increase the heat, add the fig chutney, then the diced tomatoes and the (very finely chopped) rosemary. Simmer for about 15 minutes until lightly creamy, stirring gently to retain the tomato pieces. Remove from heat and let cool. Mix the flour with the yeast, sugar, and salt, add the tomato ragout, and knead thoroughly. This produces a fairly soft dough, which should double in size when covered (this takes time). Punch down firmly, knead briefly again, place in a greased pan (a loaf pan or a springform pan works well—the latter will make the bread a bit flatter), and flour the surface (to prevent any protruding onion or tomato wedges from burning). Let rise again. Preheat the oven to 225°C (top/bottom heat) and place the bread in the oven. After about 15 minutes, reduce the heat to 175°C and bake for another 30 minutes. Remove the bread from the oven and let it cool completely on a cake fan (covered with a clean tea towel). Let it cool completely on a wire rack under a kitchen towel.