2 Tbsp canola oil (30 mL)
1 large onion, thinly sliced (1)
2 cups bread flour, divided (500 mL)
1 cup whole wheat flour (250 mL)
1 Tbsp instant rise yeast (15 mL)
1 tsp sugar (5 mL)
1 tsp salt (5 mL)
¼ cup canola oil (60 mL)
1 cup warm water (250 mL)
3/4 cup chopped olives (black or green) (175 mL)
2 Tbsp fresh chopped rosemary (30 mL)
½ cup shredded Parmesan cheese (125 mL)
- Pour 2 Tbsp (30 mL) canola oil into a medium frying pan and place over medium heat. Add onion and sauté 2 – 3 minutes, stirring frequently. Reduce heat and let onions cook over low heat to caramelize, about 20 minutes, stirring occasionally.
- Meanwhile, combine 1 1/2 cups bread flour, (375 mL) whole wheat flour, yeast, sugar and salt in large bowl. Add canola oil and warm water. Mix well to combine ingredients, adding additional bread flour as needed. Knead dough 6 – 7 minutes until smooth soft dough is formed. Knead in chopped olives and rosemary. Place in a large oiled bowl, cover and let rest for about 15 minutes.
- Punch dough down and divide equally into 2 pieces. Free form the dough into 2 ovals and place on parchment paper-lined baking sheet. Place dough in a warm location and let rise until double in size, about 35-45 minutes.
- Bake loaves in pre-heated oven set at 375°F (190°C), for about 25 minutes or until done. Remove from oven. Layer onions and cheese over top and continue to bake for about 10 minutes or until cheese is melted.
Makes 2 Loaves
Rosemary Olive and Onion Bread
A classic bread such as this goes so well with a tasty bowl of homemade soup, or delicious bowl of mussels and broth. Remember: your favourite sandwich always tastes better on homemade bread. Recipe courtesy of Red River College, Culinary Arts program.
- Serving Size
- 1 slice
- 12 slices per loaf
- Total Fat
- 32.4 g
- Saturated Fat
- 0.9 g
- 1 mg
- 159 mg
- 13.3 g
- 1.2 g
- 0.6 g
- 3.4 g
- 43 mg