AGA cookers make brilliant bread thanks to the piping-hot roasting oven which gives a really good ‘oven spring’ and the lovely AGA ‘warmth’ that helps the yeast to start working and the dough to rise nice and quickly. To finish, add some olives, cherry tomatoes or tiny sprigs of rosemary.
10g olive oil
190g water
1 tsp dried fast acting yeast
300g strong white bread flour
1 tsp salt
Topping:
20g extra virgin olive oil
20g water
1/2 tsp salt plus some flaky sea salt to sprinkle if you have some
150g onions, finely chopped
1/2 tsp mixed dried herbs
1. Line a half-sized AGA Baking Tray with Bake-O-Glide and grease with 2 tbsp olive oil. Set aside.
2. Place flour, yeast, water, 20g olive oil and salt into a large bowl and mix together briefly. Knead for 10 minutes either by hand or using a food mixer with dough attachment. Transfer the dough on to the prepared baking tray - it will be quite sticky.
3. With oiled hands, form the dough into a round shape and cover with a thin coating of oil. Cover dough with a large bowl or cling film and let rise in a warm place ie on top of the simmering plate lid protected with a tea towel, until doubled in size.
4. While the dough is rising, make the topping. Whisk together the olive oil, water and salt in a small ovenproof pan and add the onions. Heat for a few minutes on the boiling plate or the floor of the roasting oven, then continue to cook gently in the simmering oven until the dough is risen.
5. Without kneading the dough any further, spread it out with oiled finger tips into the corners of the baking tray, making some dimples using your fingers and spoon over the onion mixture.
6. Add some olives or cherry tomatoes at this point if you like and some tiny rosemary sprigs or 1/2 tsp dried mixed herbs. Bake for 20 - 25 minutes in the AGA roasting oven, on the grid shelf on the floor or until golden brown. Cool before cutting into squares and serving.
This bread is ideal to make ahead and freeze. Defrost in the warming oven or on top of the simmering plate lid.
