This is a moist and delicious, thick and bouncy bread, like a deep pan pizza, with the simplest of toppings.

What you need…

190g water
1 tsp dried yeast
300g bread (strong) white flour
1/2 tsp salt
Extra virgin olive oil - a few tbsps for coating the dough while proving and to drizzle over the top

For the topping:

2 onions, peeled and finely sliced
A knob of butter or 2 tbsp olive oil
1/2 tsp salt

A half sized AGA baking tray - the middle one from the trio set of half sized baking trays, either in the hard anodised (lightweight) or enamelled (dishwasher proof) finish is ideal.
A piece of bake o glide or greaseproof paper to line the tin.

How to make it...

1. Mix together the water and yeast in a medium sized bowl and leave on the back of the AGA or in a warm place for 5 - 10 minutes to heat up and allow the yeast to come alive.
   Meanwhile, prepare the onion topping by combining the sliced onions and butter or olive oil in a small pan with a lid, heat gently on the simmering plate for a few minutes then transfer to the simmering oven for an hour or so.
2. Prepare the tin for the bread by pouring 3 - 4 tbsps of olive oil on to the lining paper or bake o glide.
3. Add the flour and salt to the yeast mixture, mix together then knead, either for 10 minutes by hand or in a mixer with a dough hook, or for 2 - 3 minutes if using a bread machine or high powered mixer/blender to knead.
4. Turn the dough into the oiled tin, rolling it over in the oil, cover with either an upturned bowl or tea towel and leave to prove for an hour or so in a warm place until doubled in size. The top of a warm simmering plate lid (protected with a chefs pad or tea towel) is a perfect place or alternatively, on the AGA eR3 put the tray with the covered dough into the storage cupboard for
   30 - 45 mins to rise.
5. Once risen, using oiled fingers, spread out the dough by making holes right through it and stretching your fingers wide to push the dough out and into the corners. Carefully remove the onions from the simmering oven which will now be softened beautifully but not browned.
6. Spread the onions and juices evenly over the dough, sprinkle with flaky sea salt and bake in the AGA roasting oven on the 2nd set of runners for 15 - 20 mins. Cool in the tin and serve warm or cold.
   
   

Preparing ahead

• Suitable for freezing once cooked for several months.
• Store chilled in the fridge for 2 - 3 days.
• Defrost or reheat gently in the warming or simmering oven (15 mins from chilled, 30 mins from frozen).

This recipe was produced and presented by AGA demonstrator, Naomi Hansell, as part of our online AGA 3 Series demonstration on Zoom for March 2021.

Our next AGA demonstration is with Penny Zako is on the 20th March 10-11:30am via Zoom. Penny will be giving us the lowdown on AGA baking - from bread, cakes and much more! If you would like to book your place, please email info@edwardsandgodding.co.uk. Note: Places are limited.

Follow Naomi Hansell for more delicious AGA recipes on Instagram: @nahansell_inspiringcooking and Facebook: @NaHansell

Click the button below to download your free PDF copy of AGA Spring recipes produced by the brilliant Naomi Hansell.

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