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  • 500 g strong bread flour
  • 1 1/2 tsp salt
  • 7 g fast action yeast
  • 200 g cherry tomatoes
  • 350 ml tepid water
  • a little flour for dusting
  • 25 g butter
  • 1 red onion, finely sliced
  • 1 tsp brown sugar
  • 3 sprigs thyme
  • 1/2 tsp balsamic vinegar
  • 100 g grated gruyere cheese


  1. Preheat the oven to 200C / 400F/ Gas Mark 6. Sift the flour and salt into a large bowl and stir in the yeast.
  2. Make a well in the centre and pour in all of the water, mix quickly to form a slightly wet dough and knead for 10 minutes. Shape into a round and place in a large bowl. Cover with a damp cloth or oiled plastic wrap (oil the inside so that the dough doesn’t stick to it when it rises). Leave to rise for 1 hour.
  3. When well risen, place the dough onto a lightly floured work surface and knock back by kneading it again for 30 seconds, then shape to fit a lightly floured small roasting tray (approx 24cm x 24 cm).  Re-cover with a damp cloth or oiled plastic wrap and leave to rise again for 15 minutes whilst you prepare the topping.
  4. Melt the butter in a pot and add the onion, cover and cook over a low heat for 10 minutes until the onion is very soft. Meanwhile, halve the tomatoes. Turn the heat up slightly, and add the sugar, balsamic vinegar and the leaves of thyme. Stir and cook for 2 minutes or until caramelised.
  5. Now, place the tomatoes onto the risen bread and cover with the onions, followed by the cheese.  Bake for 30 to 35 minutes until golden and the base sounds hollow when tapped.
  6. Cut into slices – it’s delicious served warm or cold…
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