Cheesy Red Onion and Rosemary Twist

Ingredients

Caramelized Red Onion Filling:

200	gr	Red onion
30	gr	Brown sugar
20	gr	Mustard seeds
8	gr	Rosemary
20	gr	Balsamic vinegar
20	gr	Olive oil

Bread Dough:

500	gr	Strong flour
8	gr	Dried yeast
12	gr	Salt
10	gr	Olive oil
		Pre-ferment (biga)
300	gr	Water

Pre-Ferment:

120	gr	Strong flour
2	gr	Dried yeast
100	gr	Water

Method

Caramelized Red Onion Filling:

1. Place all the ingredients into a pan and gently cook down the onions to soften and caramelize, allow to cool before use.

Savoury Crumble:

1. Rub the softened butter into the ingredients until a crumble is formed.

Bread Dough:

1. Mix all the ingredients and the pre-ferment to a smooth and elastic dough.
2. Place into a lightly oiled container and cover with cling film and allow to ferment for 45 minutes.
3. Knock back the dough and allow to ferment for a further 30 minutes.

Pre-Ferment:

1. Mix to a smooth dough.
2. Mix to a smooth dough. Place into a lightly oiled container and cover with cling film and allow to ferment over night at room temperature.

To Assemble

1. Roll the dough into a rectangle to a thickness of 5mm.
2. Sprinkle the dough with the grated cheese and then the parmesan and then the cooled caramelized red onion.
3. Roll the rectangle up tightly and then divide the roll into 2 loaves.
4. Cut the loaves with scissors to form the twist shape.
5. Lightly brush with water and sprinkle the crumble over the top of each loaf.
6. Cover the loaves loosely with cling film and allow to prove until doubled in size.
7. Bake at 215°C for approximately 15-20 minutes.