FLATBREAD WITH ROSEMARY AND ONION.

Ingredients.....450gm of white bread flour, 1 and 1/2 tsp of instant dried yeast, 1/2 tsp of salt, 2 tbs of chopped fresh rosemary plus a couple of sprigs to garnish, 5 tbs of extra virgin olive oil, 300ml of warm water, 1 red onion finely sliced and separated into rings, 1 tbs of sea salt. Line a baking tray with baking paper. Mix the flour, yeast and salt together in a mixing bowl, then stir in the chopped rosemary. Make a well in the centre. Mix 3 tbs of the oil and 3 tbs of the water together in a jug and pour into the well. Gradually mix the liquid into the flour with a flat bladed butter knife. NOw gather the mixture together and use your hands to form a soft dough. Then turn the dough out onto a lightly floured bench and knead for 10 minutes until very smooth and elastic. Return the dough to the bowl and cover with a clean tea towel and leave to rise in a draught free, spot for 1 hour or until doubled in size. Preheat your oven to 200deg C. now. When the dough has risen, turn it out and knead for 1 minute until smooth. Gently shape / roll the dough in a round about 30cm/ 12" in diameter (it does not have to be a perfect circle). Traditionally flatbread is slightly oval in shape. Transfer the dough to the prepared tray and cover with the tea towel and leave rise for 25 minutes. Press holes over the surface of the dough with the handle of a wooden spoon . Scatter over the onion rings and drizzle with the remaining oil. Finally scattter the sea salt all over. Bake in the preheated oven for 20 minutes, then scatter with rosemary sprigs and continue to bake tillrisen and golden brown. Transfer to a wire rack to cool slightly . Serve warm.