Onion bread with rosemary and speck

Cook the onions and speck with the olive oil in a heavy-based pan over a low heat until just soft. Season with a little salt and pepper.

Dissolve the yeast, stirring it into about 150ml of the warm milk. Allow to stand in a warm place without a draught for 10 minutes or until it has foamed and risen.

Preheat oven to 220C.

In a large bowl, combine the flour and salt and make a well in the centre. Add the activated yeast, most of the remaining milk (you may or may not need it, depending on the flour - some absorb more liquid than others) and the olive oil. Mix thoroughly with your hands until the mixture comes together as a dough. If you feel it is still a little dry, add the remaining milk, or if it is sticking to your hands, add a little flour as you knead.

Turn dough on to floured bench and knead for 10 minutes until it feels soft and very smooth. Cover and allow to rest for 1 hour in a warm area without a draught.

Punch down, then roll out to 1cm thickness and place on a greased oven tray (I use one about 40cm by 28cm with a small lip, but a smaller tray will also do). Cover with a damp tea towel and allow to rest again for 45 minutes.

When this time has lapsed, spread the onions and speck on the bread and sprinkle with a little pepper and the rosemary sprigs. Beat the egg and sour cream together with a tablespoon of water and pour over the onions. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked underneath.

To serve 

Best served that day (it's particularly good while still warm).