1. Mix the flour, salt, sugar together in a large bowl. Add dry yeast to water and wait for 5 minutes. Add half of the water to the dry ingredients and then mix, slowly adding remaining water whilst mixing. Add the olive oil to the dough and knead it in. Add extra flour if necessary and continue working the dough on a floured surface until the texture is smooth and elastic. Return the bread dough to the bowl, cover with a damp cloth and keep warm until the mixture doubles in volume, about 1 hour.

2. Meanwhile, sweat onion in a small pan with a knob of butter and cook over low heat for 20-30 minutes, until golden and sweet with a candied texture. You can add a coffee spoon of sugar if you like.

3. When risen, knock the dough back in the bowl and then take it out, and roll out to a large rectangle about 20 x 11 inches (50 x 30cm), then trim the edges to straighten.

4. Spread with candied onion and chopped sun-dried tomatoes, then scatter cheese and basil over the rectangle.

5. Cut the rectangle into strips, to the height of your regular loaf pan, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.

6. Preheat your oven to 370°F (190°C). Line your loaf pan with parchment paper, and then stack the squares on top of each other, turn the stack on its side and place them into the tins. The dough won’t necessary reach the edge of the pan, the dough will rise again with the final proof. Cover the pan with parchment paper and set aside for 20 minutes. You can freeze the loaf at this stage.

7. Bake in the oven for 40-50 minutes until the top is golden. Allow to rest for 10 minutes before removing from the tin and serving warm. Enjoy!