* 350g strong Bread Flour (I used Wessex Mill French bread Flour - similar to Type 65)
* ½ teaspoons Salt
* 1 x 7g sachet Easy-Bake Yeast, or 15g fresh yeast
* 200ml water
* 1 tablespoon Olive oil
* ½ Red onion, finely chopped
* Maldon Sea salt and freshly ground black pepper
* 2 tablespoons Olive oil

===Method===
* Mix the first 5 ingredients and Knead thoroughly.
* Place in a bowl, covered with some oiled Clingfilm and put in a warm place until risen to double its size.
* On a floured board, Knock back, knead, return to the bowl and allow to rise again to double its size.
* Knock back and place in a suitable receptacle, eg a shallow, greased 25cm cake tin - I used a rectangular Falcon enamel Pie dish.
* Cover again in Clingfilm and let it rise until twice the height.
* Preheat your Oven to 200° C (400° F - gas 6), and 10 minutes before you want to Bake it, push your fingers into the Dough to make some dimples.
* Sprinkle the Dough with the Onions, Salt, black pepper and Olive oil and leave to prove for 10 minutes.
* Bake for 20-25 minutes until golden and leave to cool on a wire rack.

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