Preheat oven to 180 degC
Rub the yeast into the flour (or mix in if using dried yeast). Add the remaining ingredients and the water. Mix for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself to activate the gluten.
Keep working the dough until it comes cleanly away from the work surface and is not sticky.
Do the Window pane test
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
Place the dough into a greased mixing bowl and cover with a tea towel
Rest the dough for a minimum of an hour till it doubles in volume. Turn out gently onto a well-floured surface. Be careful not to deflate it but expect it to spread out to cover a square of your work surface. Generously flour the top of the dough, cover with a clean tea towel and rest for five minutes.
Thinly slice the onion and gently cook in the oil until softened, to make Caramelized onion, about 5 mins. Cut the cheese into small cubes. Chop half the rosemary.
Using a plastic scraper (or a thin wooden spatula), divide the dough into two oblongs then cut each piece again into three roughly triangular strips.
Make 1 large diagonal cut in each piece of dough, making sure you cut right through to the work surface but not through to the corners
Make 3 smaller diagonal cuts on each side of the central one. Gently open out the holes with your fingers and shake off the excess flour.
Place onion, rosemary and cheese cubes on the FOUGASSE base.
Place on a tray in your oven. Bake for 20 minutes until golden brown
The flower bread is a stuffed bread, using same base. The central bud is a cheesy dip bucket.