Peel and finely chop the onion.
Sift together the flour and dry yeast and add the butter, salt, rosemary and onion. Add lukewarm water and knead in a food processor until a smooth dough. Cover with a cloth and let rise in a warm place for about half an hour.
In the meantime, butter and flour the flowerpot.
On a floured work surface, knead the risen dough vigorously once again. Then place in the flowerpot and brush with a little milk.
Bake in the oven preheated to 180 °C (convection oven) for approx. 50-60 minutes.
Preparation Tip:
If you like, refine the rosemary bread with other fresh garden herbs!
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