800 g bread dough
125 g coarsely grated Parmesan
1 red onion, finely sliced
2 tsps rosemary leaves
2 tbsps extra virgin olive oil

Mix three-quarters of the cheese and half the onion into the dough and knead for eight minutes or more, until smooth and elastic. Transfer to an oiled baking tray, 25 x 35 centimetres, and stretch to almost fit. Scatter the remaining onion and cheese on top and then the rosemary. Cover with a damp tea towel or clingfilm and let the dough rise for 45 to 60 minutes. Trickle the olive oil over the dough and bake in a pre-heated oven at 200˚C for 30 to 40 minutes until the bread sounds hollow when tapped and is golden and well-risen. Serve warm.