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Red onion, cherry tomato & rosemary fougasse

Red onion, cherry tomato & rosemary fougasse

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Including rising
  • More effort
  • Makes 2

This rustic French bread is surprisingly light, the onions give it a full flavour and the tomatoes add a juicy touch

  • Freezable
  • Vegetarian
Nutrition: per loaf


  • 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


  • 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.

Recipe from Good Food magazine, March 2010

Goes well with


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A star rating of 4.7 out of 5.6 ratings

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