I really can't see how you could stuff it up, it's an easy recipe with brilliant results.
25g yeast (yes, I really wrote 25g!) that's 2.5 tsp ;)
300ml tepid water
50ml olive oil
2 tablespoons honey
1 tablespoon salt flakes
500g plain flour
2 red onions, finely sliced
Into the tepid water, add yeast, olive oil, honey and salt flakes, stir until yeast has dissolved.
If kneading my hand, using a large bowl, add flour and make a well in the centre, stir in wet ingredients until all combined, then pour out onto a lightly floured surface and knead for about 5-7 minutes, until elastic-like - it will be a little sticky so try and avoid using too much flour
If using a mixer (I used kitchenaid dough hook) add flour, turn mixer on low and then add the wet ingredients, allow to knead for 3-4 minutes.
Put into a greased bowl and cover lightly with clingfilm.
Leave for about 40-50 minutes in a warm place or until doubled in size.
Whilst it's rising, finely chop onions, and then knead them into the risen - I found it easier to do this with half the dough and half the onions at a time.
Preheat oven to 220 degrees c
Shape into the size you'd like - you'd want it to be about 1cm thick.
Working with one half of the dough, I made two traditional looking loaves, but there's nothing stopping you from making a large slab.
Sprinkle with salt flakes and swoosh some olive oil ontop.
Use child labour to push fingertips on top - fun!
Bake in oven for about 10 minutes until golden brown.
Cut and serve! Yummy! Promise!
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