Begin by making the dough. Mix the wet ingredients together in a jug. Place the dry ingredients into the bowl of your kitchen machine fitted with the dough hook and switch it on to minimum speed. With the machine running, slowly add the wet ingredients and let the dough hook combine them – this will take about 2 minutes. Increase the speed to 1 and knead the dough for 5 minutes until it is smooth and elastic.

Dust the ball of dough with flour and cover the bowl with a damp tea towel, place in a warm place for an hour or until the dough has doubled in size.

Preheat the oven to 200 degrees Celsius.

Whilst the dough is proofing, toss the onion and other toppings in the oven with 1 tbsp of the olive oil, and roast for 20 minutes, or until softened, and a little coloured in places. Set aside to cool.

Re-attach the bowl to the machine and again with the dough hook, knock the dough back on minimum speed for 1 minute.

Dust a baking sheet with flour, and roll the dough out onto it. Prick the dough all over with a fork.

Scatter the dough with the roasted onion, rosemary, and sea salt, and drizzle over the remaining olive oil.

Bake in the preheated oven for 30 minutes until the bread is risen and golden.