I randomly made this one Sunday when I had family turn up for lunch. It went really well with the beef Carpaccio starter we had, and the next day I toasted the remaining slices with butter for breakfast and it tasted just as amazing. You can use a sourdough starter for this; otherwise I also find dried active baking yeast works really well. A little patience with the onion is also advisable. Leave the bread to cool before slicing.
500g malt seed flour (I love the Bacheldre Watermill range)
2 x tbsp. olive oil,
1 x tsp of dried oregano
1 x tsp salt, 2x tbsp. of butter
1 x tbsp. of active dried yeast
1 x tsp of caster sugar
1 x large thinly sliced onion
1 x tbsp Zatar
250-300ml of water.
Prepare the yeast by dissolving the sugar into warm water, mix in the yeast and then set aside for it to activate.
On a low heat, add some oil to a pan and fry the onions being careful not to brown them. The longer you can cook the onions for, the sweeter the taste. This can take between 20 to 30 minutes. Leave to cool whilst you prepare the flour mix
Preheat the oven to 200 degrees/gas mark 6
In a food mixer with a dough hook add the flour, salt, oregano and just mix through. Whilst the machine is turning, add the oil, butter and the onions. Once mixed, add the active yeast (including the froth) and mix for 5 minutes.
Remove from the machine and just knead by hand for a further 5 minutes, adding a little flour if the mix is a little on the wet side.
Put the bowl in a warm area and forget for an hour. I normally cover with cling film as soon as I have finished kneading to retain the heat.
In a 1lb loaf tin (I use the masterclass crusty bake loaf tin) lay the dough, sprinkle the Zatar on the top and to rest for a further 10 minutes.
Cook in the middle shelf of the oven for 40 to 50 minutes. You can check the bread is ready when you tap the bottom and it sounds hollow. Leave to cool on a cooling rack.