Red onion, cherry tomato & rosemary fougasse

• strong white bread flour↗500g g
• sachet east-blend yeast7g g
• salt↗2 tsp tsp
• sugar↗1 tsp tsp
• hand-hot water350ml ml
• olive oil↗2 tbsp tbsp
• red onions↗2

  thinly sliced

• olive oil↗1 tbsp tbsp
• cherry tomatoes↗175g g
• rosemary

  sprigs

• coarse sea salt↗

  such as Maldon

Step-by-step instructions

1. 1

   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.

2. 2

   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

3. 3

   Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.