Ingredients
50g olive oil
1 red onion
1tbs tomato puree
500g strong white bread flour
7g fast action yeast
Salt to taste
300g water
Spoonful of chopped herbs for sprinkling
Method
Finely chop onion and cook gently in 1tbs of the olive oil in a covered pan for 10 minutes, stir in tomato puree and leave to cool. Meanwhile make a dough from flour, yeast, salt and water and knead for 10 minutes until smooth. Leave to sit, covered, for 15 minutes. Add in the remainder of the oil, leaving enough to brush over rolls, and the onion and tomato mixture. Knead into dough until it is once again smooth. Shape into a ball and leave covered for 1-2 hours until doubled in size. Turn onto a floured board, divide into 12 pieces and shape each one into a tight ball. Leave covered on baking trays for 45 mins. Preheat oven to 220C. Brush rolls lightly with olive oil, spread a drop of tomato puree on each one and sprinkle with chopped herbs. Bake for twenty minutes until golden brown.