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.