Ingredients

• 600g/1lb 5oz strong white flour
• plus extra for flouring
• 1 tsp sea salt
• plus extra for the topping
• 1 tbsp caster sugar
• plus 1 tsp for cooking the onions
• 1 tbsp dried instant yeast
• 100ml/3½fl oz olive oil
• 50g/1¾oz pancetta
• sliced
• 2-3 tsbp rosemary leaves
• plus extra for serving
• extra virgin olive oil
• to drizzle
• 125g/4½oz blue cheese
• such as Stilton
• crumbled
• 2 tbsp olive oil
• 3 large onions
• sliced
• 1 tbsp thyme leaves
• 1 tsp caster sugar
• 1 tbsp balsamic vinegar
• salt and pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place the flour
• salt
• caster sugar and yeast in a bowl and mix.
• Create a well in the middle and add 300ml/10fl oz warm water and 100ml/3½fl oz olive oil. Bring the mixture together to a soft dough and turn out on a floured surface.
• Knead for 10 minutes
• or until smooth and elastic. Place in a lightly oiled bowl
• cover and leave to rise for one hour.
• For the caramelised onions
• heat the olive oil in a frying pan and add the onions and thyme. Cook for 25 minutes
• or until soft and golden-brown.
• Add the caster sugar and vinegar and cook for a further three minutes. Season with salt and pepper
• set aside and clean the pan.
• Return the pan to the heat
• add the pancetta and rosemary and cook until crisp. Remove and set aside in a separate bowl.
• Knock back the dough and then stretch out into a long oval shape.
• Place on an oiled baking tray and cover for 30 minutes.
• Make random dimples in the surface of the dough with your fingers. Top with the caramelised onions
• a good drizzle of extra virgin olive oil and salt. Bake in the oven for 20 minutes
• or until golden-brown.
• Remove the tray and sprinkle with blue cheese
• pancetta and rosemary. Bake for an extra two minutes or until the cheese begins to melt.
• Dress with extra rosemary and serve immediately.