Preparation time: 20 minutes, plus rising
Cooking time: 20-30 minutes
Oven temperature: 220 C (425 F), Gas Mark 7
500 g/1 lb. strong plain flour
5 g/1/4 oz. sachet easy-blend
dried yeast
1 teaspoon salt
15 g/1/2 oz. low-fat margarine
300-400 ml/1/2 pint-14 fl. Oz.
warm water
1 bunch of chives, snipped
1 onion, finely chopped
sea salt, for sprinkling
Sift flour into a large bowl, add yeast and salt. Rub in the fat and then make a well in the Centre. Pour in the water and bring the mixture together with a round-bladed knife.
Turn out the dough on to a floured surface and knead for 10 minutes, or until the dough Is soft and elastic. Place the dough in a clean bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, or until has doubled in size.
Tip out the dough on to a floured surface and knock back knead for 5 minutes, then work in Chives and onion. Transfer the dough to 23x15 cm/9x6 inch nonstick roasting tin. Flatten the dough out with your hands and then cover with a damp cloth and leave to rise For 1 hour, or until doubled in size again.
When risen, make dents all over the surface with your finger or the end of a wooden spoon. Scatter with sea salt and bake in a preheated oven, 220 C (425 F), Gas Mark 7, For 20-30 minutes, or until golden and the base sounds hollow when tapped.
