Instructions

Tip the flour and SAF yeast into a mixing bowl. Add the salt and sugar.

Measure 100ml boiling water into a jug and add 200 ml cold water. Add the oil.



Make a well in the centre of the flour and pour in the liquid. Mix to make a soft and slightly sticky dough, being careful not to over-handle. 

Sprinkle the work surface with flour and tip out the dough. Knead (you can use a KitchenAid dough hook). 



When the dough is smooth and elastic, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.



To make the filling, thinly slice the onion and gently cook in the oil until softened but not caramelized, about 5 mins. Cut the cheese into small cubes. Chop half the rosemary.



When the dough has risen, move it onto a lightly floured work surface and lightly knead in the onion and chopped rosemary.



Cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.



Repeat with the other piece of dough. Place cubes of cheese and rosemary sprigs into the dough at intervals, leaving some cheese poking out of the top, then sprinkle with a little flour and sea salt. Heat oven to 425ºF. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden.