Red onion, cherry tomato & rosemary fougasse

Red onion, cherry tomato & rosemary fougasse

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(6 ratings)

Prep: 1 hr, 45 mins Cook: 20 mins - 25 mins 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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per loaf

  • kcal1064
  • fat21g
  • saturates3g
  • carbs201g
  • sugars14g
  • fibre10g
  • protein31g
  • salt7.54g
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  • 500g strong white bread flour
  • 7g sachet east-blend yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tsp salt
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 350ml hand-hot water
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the topping

  • 2 red onions, thinly sliced
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 175g cherry tomatoes
  • 5-6 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • coarse sea salt, such as Maldon


  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.

  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

  3. Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.

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Comments, questions and tips

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9th May, 2017
Very tasty. I followed the other comment and used sundried tomatoes instead, which adds a lot of flavour I think. One thing about the dough though: It is a nightmare to work with as it's a very wet mixture. Use an electric mixer with hooks if you have one, and avoid touching the dough with your hands until shaping it at the end. I made the characteristic slashes using a silicon spatula. A knife will not cut the sticky dough and may ruin your baking sheet if it's nonstick. Other than that, the amounts and times stated in the recipe seem spot-on.
10th Jun, 2010
Really tasty and easy to make. I used sundried tomatoes instead of cherry tomatoes and cut them into strips. I also drizzled the top of the fougasse with some of the oil that the tomatoes came in just before it was to go in the oven which intensified the tomato flavour even more. Definatly worth making!
26th Oct, 2014
Love this recipe! Made it last week and it was delicious but I think I made it a lot harder for myself by just using normal flour. I am making it again today with proper bread flour and the dough formed MUCH more easily! So my question is... What is the difference between white flour and bread flour?
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