- sweet onions - 1 piece
- butter - 1 Art. a spoon
- olive oil - 1 st. a spoon
- garlic - 2 teeth
- For bread: warm water - 5.5 cups
- yeast - 3 teaspoons
- honey - 1 st. a spoon
- olive oil - 3 items. spoons
- flour - 2 cups
- wheat flour - 1 glass
- salt - 2 teaspoons
- sprigs of rosemary - 2 pieces
1. Pass the garlic through the press. Heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add chopped onion and chopped garlic, fry until brown caramel color, about 15-20 minutes. Allow to cool for a few minutes. Remove the leaves from rosemary and chop. 2. Pour warm water into a bowl. Pour the yeast from above. Add honey and 3 tablespoons of olive oil. Gently stir with a fork. Set aside. 3. Mix the flour and salt in a separate bowl. Add the mixture of flour along with the onion mixture and rosemary into the yeast mass, gently stirring. 4. It is good to sprinkle the working surface with flour. Knead dough 15 to 20 times, add flour, if necessary. In this case, the dough should be sticky! Sprinkle with olive oil a separate bowl and place a ball of dough into it. Cover with a kitchen towel and leave in a warm place for 1 1/2 - 2 hours. 5. Preheat the oven to 200 degrees. The dough is divided into twelve pieces and give each a round shape. Put on a baking sheet lined with parchment paper, then cover with a towel and let it come for 15-20 minutes. 6. Bake for 18 to 20 minutes until golden brown. Lubricate the bread with butter in the middle of the baking. Serve bread warm or at room temperature.
Servings: 12