Red onion, cherry tomato & rosemary fougasse

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N/A

Makes 2

Source

Ingredients

500g strong white bread flour

7g sachet east-blend yeast

2 tsp salt

1 tsp sugar

350ml hand-hot water

2 tbsp olive oil

2 red onions , thinly sliced

1 tbsp olive oil

175g cherry tomatoes

5-6 rosemary sprigs

coarse sea salt , such as Maldon

Method

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

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