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Sun Dried Tomato and Onion Baguette

Serve with a bowl of Tomato soup for a delicious and filling lunch.


  • 500g strong bread flour
  • 350ml warm water
  • 5 sun-dried tomatoes
  • ½ red onion, plus oil for frying
  • 7g sachet fast action yeast
  • 1 tsp salt
  • 1-2 tbsp oil

Step 1

Dice up the onion and cook in a pan with a little oil for 10 minutes on a low heat until soft.

Step 2

Add the flour, salt and yeast into a large mixing bowl. Mix together creating a well in the centre of the bowl; gradually pour in the water and olive oil and mix to form a rough dough.

Step 3

Tip the dough mixture onto a work surface and knead for approximately 10 minutes or until smooth and springy.

Step 4

Allow the dough to rise in a lightly greased airtight container until doubled in size.

Step 5

Once the dough has risen, knock the air out of the dough, add the sun dried tomatoes and onion. Then shape.

Step 6

Pre-heat the oven 220°. Place on a baking tray and leave to rise a second time for approximately 30 minutes.

Step 7

Place onto the middle shelf of a preheated oven for 25 minutes.