Red Onion Cherry Tomato & Rosemary Fougasse

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

• Cooking Time Prep 1 hr, 45 mins
  Cook 20 mins - 25 mins
• Skill Level Moderately easy
• Servings Makes 2

Nutrition per serving

• Kcalories

  1064

• Protein

  31g

• Carbs

  201g

• Fat

  21g

• Saturates

  3g

• Fibre

  10g

• Sugar

  14g

• Salt

  7.54g

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

Directions

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.

Categories: Courses, Dinner Party, Fruit, Vegetarian