Ingredients

For the garlic and rosemary oil

2 tbsp. olive oil

1 garlic clove, minced

1/2 tsp. dried rosemary

 For the dough

10 fl. oz. warm water

1 tbsp. granulated sugar

1 sachet of fast action dried yeast

1 tsp. salt

14 oz. strong white bread flour, plus extra

3 tbsp. olive oil, plus extra

For the tomato and onion topping

1 tbsp. olive oil

1 red onion (medium size), sliced

1 tbsp. balsamic vinegar

½ tsp. salt

4 oz. piccolo (or cherry) tomatoes, cut in halves

Method

1. Start on the garlic oil, by mixing all the ingredients. Cover and set aside.
2. Mix the warm water, sugar and yeast together in a bowl. Cover and set aside for 7 minutes or until the mixture becomes frothy on top.
3. In a stand mixer attached with a dough hook add the salt, flour and oil. Next pour in the yeast liquid. Mix on a low-medium speed for 10 minute or until the dough is smooth and very elastic. (You can knead the dough by hand for 10 to 15 minutes. The dough will be sticky and wet, but add a little bit of extra flour and olive oil on to the work surface to help with the stickiness).
4. Transfer the dough into a large, lightly greased bowl. Cover with clingfilm and leave to rise for 1 hour or until double in size in a warm area or anywhere away from draft.
5. To make the topping, place a frying pan over a medium heat. Add the olive oil. Once heated add the sliced red onion and cook for 3 minutes. Add the balsamic vinegar and salt and cook for a further 3 minutes or until the vinegar is infused and cooked off. Remove from the heat and set aside.
6. Once the dough has doubled in size, gently remove from the bowl and place on to a large, lightly floured baking sheet. Either use your hands or rolling pin to form the dough into a 15 x 12 inch rectangle.
7. Spread the garlic and rosemary oil on top, lightly cover with cling-film and set aside to rise for 10 minutes
8. Preheat oven to 220º Celsius.
9. Remove the cling-film from the dough and use your fingers to create indentations all throughout. Spread on top the balsamic onions and tomatoes, then bake in the oven for 15 minutes.
10. Once baked remove from the oven and leave to cool for 5 minutes, slice and serve fresh from the oven. Enjoy!