Tomato-Onion Bread

Prep Time

30 Minutes

Cook Time

180 Minutes Inactive time


Serves 2 Loaves


Most ingredients are available in Antonio’s Market!


2 ea Red Onions, Peeled
4 ea Tomatoes
1/4 cup Extra Virgin Olive Oil
1/4 tsp Hot Red Pepper Flakes
Pinch of Dried Oregano
Salt and Freshly Ground Black Pepper
Coarse Sea Salt

For the Sponge

3 oz (6 cakes) Fresh Compressed Yeast, or 6 packages (12tsp) active dry yeast
1 cup Hot Water
2 cups Unbleached All-Purpose Flour

For the Dough

4 cups Unbleached All-Purpose Flour
Pinch of Salt

Method of Preparation

1. Slice the onions into thin slices and put them in a large bowl of cold water.
2. Soak for a 1/2 hour.
3. Bring a small pot of cold water to a boil, add the coarse grained salt.
4. Blanch the tomatoes in the water for a few minutes them place them in a bowl of ice water.
5. Remove the skins and seeds.
6. Put the tomatoes on paper towels to drain.
7. Heat the oil in a small saucepan over medium heat.
8. Add the tomatoes and drained onion slices, sauté for 5 minutes.
9. Season with salt, pepper, oregano and hot red pepper flakes.
10. Transfer tomato and onion mixture to a glass bowl. Cover and set aside.
11. Meanwhile, prepare the sponge- In a small bowl, dissolve the yeast in the water.
12. Put the 2 cups of flour in a bowl and make a well in it.
13. Pour the dissolved yeast into the well. Mix with a wooden spoon, incorporating half of the flour.
14. Cover the bowl with a cotton dish towel and put it in a warm place.
15. Let the sponge rest until it has doubled in size, about 1 hour.
16. Put the 4 cups of flour in a mound on a pasta board.
17. Make a well in the flour.
18. Place the sponge in the well with the remaining unincorporated flour.
19. Then add the contents of the glass bowl and salt.
20. Use a wooden spoon to carefully mix together all the ingredients in the well, little by little.
21. Keep mixing until almost all of the flour is incorporated.
22. Gently knead the dough with the palm of your hand in a folding motion for 1 minute.
23. Divide the dough in half.
24. Flour a cotton dish towel and wrap the dough in it.
25. Let the dough rest until it has doubled in size, about 1 hour.
26. Preheat the oven to 375 degrees F.
27. Lightly oil a baking sheet.
28. Transfer the risen dough onto the baking sheet and bake for 1 hour.
29. Remove from the oven and transfer to a rack to cool for an additional hour.

Recipe Source

Giuliano Bugialli’s Foods of ITALY