Tip the flour into a mixing bowl.
For easy-blend dried yeast, stir this
into the flour. For fresh yeast,
crumble it and rub into the flour as
you would with butter when making
pastry. Add the salt and sugar.
Boil the kettle and measure 100ml into
a jug. Top up with cold water to the
300ml mark. Test the temperature
with your finger – it should feel
perfectly hand-hot. Add the oil.
Make a well in the centre of the dry
ingredients and pour in the liquid
all at once. Mix quickly using your
hands or a wooden fork to make a
soft and slightly sticky dough. Wipe
the dough around the bowl to pick
up any loose flour.
Sprinkle the work surface with flour
and tip out the dough. Knead by
stretching it away from you, then
folding it in half towards you and
pushing it away with the heel of
your hand. Give it a quarter turn
and repeat, developing a rhythm.
When the dough is smooth, put it
back into the mixing bowl, cover with
a tea towel and leave to rest for 1 hr
(no need to find a warm place). The
dough is ready when it springs
back when you press it with your
Thinly slice the onion and gently cook
in the oil until softened, about 5 mins.
Cut the Gruyère into small cubes. Chop
half the rosemary.
Tip the dough onto a lightly floured
surface and lightly knead in the onion
and chopped rosemary.
Using a sharp knife, cut the dough in
half. Roll or press out one piece of dough
to a rectangular shape about 20 x 25cm,
then transfer to a baking sheet lined with
non-stick paper. Make a large diagonal
cut across the centre of the dough
almost to the ends. Make three smaller
diagonal cuts either side of the large cut
to make a leaf shape.
Repeat with the other piece of dough.
Stick Gruyère cubes and rosemary sprigs
into the dough at intervals, then sprinkle
with a little flour and sea salt. Heat oven
to 240C/220C fan/gas 8. Leave the
loaves to prove for 20 mins then bake
for 13-15 mins until golden. Serve warm
with soups and starters.