I served a Blue Lagoon as a drink as an hommage to my last vacation. The bread came with an avocado dip and a bowl of olive oil mixed with balsamic vinegar.
I only served 2 slices each to prevent the guests from getting full.
The raw onion in the mix stays prominent even after baking.
recipe:
200 g bread flour
50 g semolina duro
25 g fresh yeast
12 g salt
10 g sugar
1 tbsp olive oil
30 g dried tomatoes not stored in oil
1 tsp paprika
6 fresh basil leaves
1 small onion
200 ml tepid water
In a blender ground the dried tomatoes with the parika powder.
Dice the onion very fine.
Bring everything together in a standmixer and make the dough.
Let it rest in a warm place for 1 hour.
On a floured surface, form the dough into a baguette and let it rest 30 more minutes. Cut it several times.
Heat up the oven 210 C.
Bake for 35 minutes, until the bottom sounds hollow.
