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Place flour in a mixing bowl and pour in 350ml water, mix together until combined, cover and leave to autolyse for 1 hour.
Mix fast action yeast and 50ml water
Add yeast to the autolysed dough, cut together with your fingers, then add in the salt and cut together.
Knead the dough for 5 minutes by hand and then add the olive oil, mix until a smooth dough.
Prove at room temperature (ideal temp is 26-28°c) in a well-oiled container with a lid for 45 minutes, stretch and fold dough. Repeat again after 45 minutes.
Bulk prove for for 1 hour.
Place on an oiled tray and stretch out, leave for 30 mins before finger docking.
Press the onion and rosemary into the dough, top with olive oil and salt.
Bake 250°C no fan for 8-12 minutes