Rosemary-Onion Bread with Blue Cheese Topping

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Tablespoon Butter
• 1 whole Large Yellow Onion, Sliced
• 3 cloves Garlic, Minced
• 1-1/2 cup Warm Water
• 3 teaspoons Active Dry Yeast
• 1 Tablespoon Sugar
• 3 Tablespoons Olive Oil
• 3 cups Bread Flour
• 2 teaspoons Kosher Salt (more To Taste)
• Freshly Chopped Rosemary To Taste (Be Generous!)
• 1/2 cup Crumbled Blue Cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the warm water, yeast and sugar together in a large bowl and let stand 5 minutes until foamy.

2. Melt the butter with 1 tablespoon of the olive oil in a skillet over medium-low heat. Add the sliced onion and cook 10 minutes until soft and golden, adding the minced garlic for the last minute.

3. Add the flour, kosher salt and chopped rosemary to the yeast mixture, then stir in the cooled onion mixture and 1 tablespoon of the olive oil until a shaggy dough forms.

4. Knead the dough on a floured surface for 8 minutes until smooth and elastic, adding a little flour only if it is very sticky.

5. Place the dough in an oiled bowl, cover and let rise in a warm spot for 1 hour until doubled in size.

6. Punch the dough down, shape it into a round loaf and place it on an oiled baking sheet. Cover and let rise 30 minutes.

7. Heat the oven to 425°F (220°C). Brush the loaf with the remaining 1 tablespoon of olive oil and sprinkle with a little extra salt and rosemary to taste.

8. Bake 15 minutes until the loaf is golden and sounds hollow when tapped on the bottom.

9. Scatter the crumbled blue cheese over the loaf and bake 5 more minutes until the cheese softens and begins to melt.

10. Let the bread cool on a rack for 10 minutes before slicing into 12 pieces.