Vegan Caramelized Onion and Rosemary Skillet Bread
Are you sad that the holidays are over? I kind of am, but I am also ready to bring on 2017! However, holiday nostalgia brought on the idea to make this 9 ingredient, skillet bread. Caramelized onions and rosemary make this very easy no knead bread smell just like stuffing! This is the most simple bread ever, just stir together, let rise and flip into a skillet and bake.
I returned yesterday evening from a pretty long trip to visit my family in Midwestern Florida. I was pretty shocked to find that is was so warm we could go to the beach. The water was pretty cold, but pretty bearable, especially since it was very warm outside. I somehow managed to drink a fruity cocktail and lounge on the beach in December! Getting back to the real world today required a warm fuzzy sweater and the delicious yeasty smell of baking bread.
I love caramelized onions more than most things. When they are perfectly done, they are sweet and salty and melt in your mouth. Perfection. This bread is a perfect vessel for that perfection. This bread is suspiciously light, fluffy, soft on the inside with a fabulous crust on the outside, somehow all without kneading. I thought it needed another flavor to enhance the caramelized onions and decided to try rosemary. It was a really good idea. I recommend slicing while still warm and topping with a little vegan butter! Hot damn!
Happy New Years ya’ll! I can’t wait to show you what I have up my sleeve for 2017! I am going to be doing a lot more clean eating myself, and will be making it my mission to share more gluten free and sugar free recipes, while of course as always working on the best cruelty free recipes I can!
- 1 Tbsp. Olive oil
- 1/2 of a Sweet onion (sliced very thin)
- 2 tsp. Agave nectar
- 1 tsp. Salt
- 2 C. Warm water (between 105-110 degrees)
- 2 1/4 tsp. Dry active yeast (one packet)
- 1 tsp. Sugar
- 4 1/2 C. All purpose flour
- 3 tsp. Salt
- 2 Tbsp Olive oil
- 2 tsp. Rosemary(dried)
- Make the caramelized onions, in a large cast iron skillet, heat the olive oil on high. Add the thinly sliced onion, and reduce to medium high heat.
- Saute onions for a few minutes until they begin to brown, stirring every few minutes. Reduce heat to low, and add the salt and agave.
- Cook onions until they are a nice caramel color, this will take about 10 minutes or so. Turn off heat and set aside.
- In a small bowl, add the warm water, yeast and sugar. Let sit for 5-10 minutes until it blooms, it will look bubbly on top.
- In a large mixing bowl, add 1 Cup of flour and the salt, stir.
- Once the yeast is ready, stir it into the flour, continue adding flour and stirring one cup at a time until you have added all 4 1/2 Cups.
- Stir in the onions (reserve a few for the top), rosemary and 1 Tbsp. olive oil.
- At this point, you may want to mix a little with your hands, but you really don't need to knead.
- Spray a bowl with non stick spray and place dough ball into bowl. Cover and let rise for 1 hour.
- Once dough has risen, in the same cast iron pan you used for the onions, spray with a little more non stick spray and place dough into the cast iron skillet, press out to fill the skillet.
- Preheat oven to 400 degrees, and let the dough rise for another 20-30 minutes.
- Bake at 400 degrees for 25-30 minutes.
- Half way through the baking process, brush the top with the remaining olive oil, top with a few reserved onions and sprinkle with a little rosemary!