Steps
- Mix 500g of bread flour, 7g of instant yeast, 2 teaspoons of salt, and 1 teaspoon of sugar.
- Mix 100ml of boiling water and 200ml of cold water. Let cool to lukewarm if needed, then add 2 tablespoons of olive oil.
- Stir into the flour to make a soft, slightly sticky dough. Knead on a floured surface until smooth. Cover in a bowl and let rise for 1 hour, until springy.
- Cook 1 thinly sliced red onion in 1 tablespoon of olive oil over low-medium heat for about 5 minutes, until soft.
- Chop the leaves from half of 4 rosemary sprigs. Lightly knead the onion and chopped rosemary into the dough.
- Halve the dough. Press each piece into an 8 × 10in / 20 × 25cm rectangle on baking sheets lined with oven-rated parchment.
- Cut one long diagonal slit almost from end to end, then three smaller diagonal slits on each side. Gently open the cuts into a leaf pattern.
- Press 100g of cubed Gruyère and the remaining rosemary into the loaves. Dust lightly with flour and sprinkle with coarse sea salt.
- Preheat the oven to 475°F / 240°C. Let the loaves rise for 20 minutes, then bake for 13-15 minutes, until golden.