3 Cups Flour (plus extra for dusting)
1 Pkg Yeast
11oz Warm Water
Olive Oil (for greasing)
4t Onion Marmalade
1. Place the flour in the bowl of a food mixer fitted with a dough attachment if you have one. Add the yeast, hand- hot water and salt. Switch on the machine and mix until you have a very sloppy dough. You can also do this by hand and mix with your fingers for 2 -3 minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass.
2. Turn the dough out onto a well floured surface; lightly flour your hands. Knead for 6 -8 minutes until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle. Shape into the loose ball, then return it to a clean bowl and cover with cling wrap. Leave to rest for 20 minutes.
3. Turn the dough out again onto a well floured surface and knead for 2 to 3 minutes or until it becomes springy and very smooth. Shape into a loose ball and place it in a lightly oiled large bowl. Turn to coat the dough with the oil and cover tightly with cling wrap. Leave to rise at room temperature for 1 hour, or until a slightly puffy but has not doubled in size.
4. Preheat the oven to 350°F. Remove the dough from the bowl and former into an oval shaped loaf. Brush with beaten egg and then spoon the onion marmalade on top. Bake for 45 minutes until the loaf is a deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool before using.
(This makes a small loaf and can be doubled to make 1 large loaf of bread).
5. To make the crostini, preheat a grill or a griddle pan and toast thin slices of caramelized onion bread – preferably 1 day old – on both sides. Remove from the heat and immediately rub 1 side with a halved garlic clove. Drizzle over a little olive oil to finish. Don’t be tempted to make these too far in advance, as the bread goes soggy.