Red onion, cherry tomato & rosemary fougasse
- Preparation and cooking time
- Prep:
- Cook: -
- Including rising
- More effort
- Makes 2
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
For the topping
- 2 red onions, thinly sliced
- 1 tbsp olive oil
- 175g cherry tomatoes
- 5-6 rosemary sprigs
- coarse sea salt, such as Maldon
Method
- STEP 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.
- STEP 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
- STEP 3
Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.
