Use the bread machine to make the dough
and then carry on as stated.
Make the basic dough, adding 2 tbsp olive
oil and only a pinch of salt. While the dough
is rising, cook onions in 1 tbsp olive oil for
5 mins until soft, then set aside.
When the dough has risen, knock it back
and stretch it to fit an oiled Swiss roll tin
about 25 x 35cm. Leave the dough to prove
for about 20 mins.
Heat oven to 200C/fan 180C/gas 6.
Spread the onions over the dough and
scatter with the rosemary. Press your fingers
into the dough to make dimples, drizzle the
remaining oil over and scatter over the salt,
then bake for 30 mins until golden. Leave
to cool, then serve cut or torn into squares.