Caprese Savoury Bread
I’ve received some nice feedback on this photo and (hygge-comfort!) recipe from my Mid-Winter Hygge By Post Newsletter, and this lovely, dense savoury bread is indeed rich and full of flavor. I usually make a loaf at Thanksgiving and during the Christmas Season, (well…and sometimes during summer, when the mood strikes!)
Give it a try and do let me know how you like it.
Preheat the oven to 350 degrees F.
For the camelized onion & wilted spinach:
2 cloves minced garlic
1 yellow onion, thinly sliced
2 tsp. olive oil
2 Tbl. butter
3 Cups fresh spinach
For the dough:
2 tsp. baking powder
1.2 tsp. salt
2 1/2 Cups flour
2/3 Cup olive oil
3/4 Cup milk
1 ounce feta cheese (I usually throw in a little extra)
Caramelize the onions by heating the olive oil and butter in a large deep pan. Toss the sliced onion in and let it brown, the slower you do this the better the onions will taste. Keep the heat low and allow them to simmer (adding a bit more oil and/or butter if necessary), till they are dark golden brown, around fifteen minutes or so.
Then stir in the garlic, and spread the spinach over the hot onions. Let the spinach wilt for a minute or so, then cover the pan to keep the steam in and remove from heat to sit while you mix the dough.
Mix the dough’s dry ingredients: the flour, baking powder, and salt in a medium sized bowl.
Using a large bowl lightly whisk the eggs, add in the milk and olive oil. Lightly mix the dry ingredients into the wet, being careful no to overwork the dough.
Stir the onion spinach mixture into the dough, (use a rubber spatula to scrap the pan so you don’t miss a bit of the caramelized goodness), and add the feta.
Pour into a well buttered and floured loaf pan. Bake at 350 for around 30 minutes, inserting a skewer to test. Let the bread cool in the pan before turning out.
It keeps well tightly covered in the fridge, freezes well, and is delicious warm or cold!