500g/1lb 2oz strong white bread flou
7g sachet easy-blend yeast
2 tsp salt
1 tsp sugar
350ml/12fl oz hand-hot water
2 tbsp olive oil
FOR THE TOPPING
2 red onions, thinly sliced
1 tbsp olive oil
175g/6oz cherry tomatoes
5-6 rosemary sprigs
coarse sea salt, such as Maldon
Mix together flour, yeast, salt and sugar. Add water, oil and mix to form soft dough. turn out onto a floured surface and knead for 5 mins. Put back in the bowl and cover with a tea towel. leave to rise for 1 hr
Heat oven to 240C/220C fan/gas 8. Fry onions for 5 mins in the oil until slightly softened. strip leaves from 1 rosemary sprig, finely chop and add to the onions. Knead half the onions into the risen dough – add more flour if sticky. Divide dough in 2 and shape into 25cm long rectangles. Place on a floured baking sheet and brush lightly with water. Use a sharp knife to cut 1 diagonal slash through the dough, then 3 slashes either side to make leaf markings. open out slashes slightly, then press the remaining onions, tomatoes and rosemary into the dough. scatter on sea salt.
Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.
1,064 kcals, protein 31g, carbs 201g, fat 21g, sat fat 3g, fibre 10g, sugar 14g, salt 7.54g