Name: Red onion, cherry tomato & rosemary fougasse
Prep time: 1 h 45 min
Cook time: 25 min
Total time: 2 h 10 min
Yield: Makes 2
Cuisine: French
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; 2 red onions thinly sliced; 1 tbsp olive oil; 175g cherry tomatoes; 5-6 rosemary sprigs; coarse sea salt such as Maldon

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Red onion, cherry tomato & rosemary fougasse

Red onion, cherry tomato & rosemary fougasse

Mary Cadogan

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Makes 2

More effort

Prep: 1 hr and 45 mins

Cook: 20 mins - 25 mins

Including rising

A star rating of 4.5 out of 5.8 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per loaf

kcal1064
fat21g
saturates3g
carbs201g
sugars14g
fibre10g
protein31g
salt7.54g

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.

Recipe from Good Food magazine, March 2010

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A star rating of 4.5 out of 5.8 ratings

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