Caramelised Onion & Rosemary Fougasse

This is another one of the lovely John Whaite’s recipes. They’re really easy to make and taste great. The recipe calls for white bread flour in the dough and wholemeal flour for dusting. But I did 400g of white bread flour and 100g of wholemeal to give them a bit more texture (that and I ran out of white bread flour! haha!) I tweeted my photo of this bake to John Whaite himself and he tweeted me back saying they look great! 🙂




  • 1 red onion
  • 1 tsp balsamic vinegar
  • 1 tsp caster sugar
  • 500g white bread flour
  • 10g salt
  • 7g (1 packet) dried yeast
  • 2-3 sprigs of rosemary
  • 350g tepid water
  • Wholemeal bread flour for dusting
  • Bottle filled with water for spraying


  1. Peel & finely slice the onion, fry the onion in the butter at a medium temperature and put a lid on for 15 mins. Then add the vinegar and sugar and cook for a further 5 mins uncovered.
  2. For the dough put the flour, salt and yeast in a bowl with the rosemary. Add the water in thirds and bring the dough together into a sticky mass.
  3. Tip out onto a surface and knead for 10 mins, then add the onions (once cooled) and knead for a few more mins. Place dough into a clean floured bowl, cover the top with cling film and leave until doubled in size (about 1 hour)
  4. Once proved, tip the dough out onto a surface and cut (with a dough scraper) into 4 quarters (it will look like fat pizza slices) and with each portion cut 6 slices in the middle of the dough.
  5. Prove for a further 30 minutes.
  6. Preheat the oven at 230C and once proved place the dough on baking sheets under greaseproof paper and cook for 12 – 15 minutes. Just before closing the oven door spray a few sprays of water into the oven as it will crisp up the outside of the bread.
  7. Enjoy! x