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Rosemary, red onion and fennel seed ciabatta sourdough loaf


  • 8 tbsp ciabatta flour
  • 4 tbsp 3 malts and sunflower flour
  • mugful sourdough starter
  • 1 red onion
  • bunch rosemary
  • handful fennel seeds
  • 1 tsp sea salt
  • 1 tbsp rapeseed oil


  • mix flours in bowl
  • add sourdough starter and extra water if needed and knead
  • leave for several hours for the yeast to get to work
  • meanwhile gently fry chopped red onion in oil for at least 10 minutes adding salt
  • throw in chopped rosemary and fennel seeds
  • add extra water and leave to cool
  • mix the onion, rosemary, fennel and water into the dough
  • add extra flour if required and knead for a few minutes.
  • shape loaves and leave on oiled baking tray for about 2 hours to prove
  • bake at 285 degrees C for 30 minutes

Cool and enjoy!