Pissaladiére with betroot and cheese Ingredients480g (4 cups) white bread flour5ml (1 tsp) salt300ml warm water30ml (2 tbsp) olive oil, plus extra for drizzling10ml (2 tsp) dried yeast (not instant)4 onions, finely sliced60ml ( cup) butter30ml (2 tbsp) treacle sugar1 large beetroot, peeled and thinly sliced15ml (1 tbsp) fresh thyme leaves100g mature cheddar, slicedSalt and pepperMETHODIn a large bowl, mix the flour with the salt. Pour the warm water into a jug, stir in the olive oil and yeast and set aside. Once it starts to foam, add to the flour and mix to a soft dough.Knead for 5-10 minutes. Leave in the bowl, covered with a wet dishcloth, to rise till doubled in size.Combine the onions and butter in a pan and cook over a medium heat for 20-25 minutes, until the onions start caramelising and sticking to the base of the pan. Stir in the sugar, remove from the heat and set aside to cool.Knock back the risen dough and knead for a couple of minutes. Roll out to form 2 medium or 1 large "slipper" shape, about 2cm thick. Place on a floured baking tray. Cover and leave to rise for 10 minutes.Preheat the oven to 200°C. Spread the cooled onions, sliced beetroot, thyme leaves and cheese over the dough. Drizzle generously with olive oil and season. Bake for 15-20 minutes. Slice and serve warm.Serves 6-8...