Combine water, yeast and sugar in mixer bowl, give it 5 minutes to foam up. Make sure the water temperature is within 100-115'.
Add flour, salt and olive oil.
Using the flat beater, mix for a couple minutes on speed 2 until a dough forms.
Attach your dough hook and mix on speed 2 for 3-4 minutes. If dough is sticking to sides add a teaspoon of flour at a time.
There we go! Looking good.
Pour a little olive oil into a bowl. Take the dough and form a ball. Put in bowl and turn to coat. Cover bowl with a clean dish towel. Let it sit for an hour.
After an hour that dough has doubled up.
In a greased baking dish spread the dough evenly. Cover with that towel again for an hour.
Get started on those onions. In a heated pan, drizzle some olive oil then on low cook the onion down, about 30 minutes.
Look at the colour after 30 minutes. Done!
Take those grape tomatoes and slice in half.
That dough looks ready. Using your fingertips make a whole bunch of dimples in the dough and drizzle some olive oil on top. It will pool nicely in the dimples.
Spread the onions and tomatoes over the dough.
Get a pinch of coarse sea salt and from a high position spread lightly over dough.
After 20-25 minutes take the bread out of the oven and place on wire rack to cool off. Look at the beautiful colour.
Let it cool down a bit, serve warm or at room temperature.
- 1.0 Package yeast
- 1.0c Water
- 1.0tsp Sugar
- 3.0c White flour
- 3.0Tbsp Olive oil
- 1.0tsp Salt
- 2.0tsp Olive oil
- 2.0 Large onions, 1/4 inch slices
- 3.0 Handfuls grape tomatoes