Peel and trim the onion and cut into wedges.
Destem the rosemary.
Fit the Spiral dough tool to the machine.
Flour the large baking tray.
Add Ingredients 1 (flour, salt, sugar, yeast) into the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Min for about 1 minute.
Add Ingredients 2 (water, oil, wine) into a jug.
Start the machine on speed Min.
Slowly pour contents of the jug into the Mixer bowl.
Mix for 5 minutes until the dough is smooth and elastic.
Cover with a damp tea towel.
Leave to prove for 1 hour or until doubled in size.
Pre heat the oven to 200°C.
Add Ingredients 3 (oil, onion) in the medium bowl.
Mix until coated.
Transfer the onions to the medium baking tray.
Roast for 20 minutes at 200°C.
Set aside to cool.
Mix on speed Min for about 1 minute to knock back the dough.
Roll the dough out to fit the large baking tray.
Place the dough onto the tray and prick all over with a fork.
Scatter contents of the medium bowl over the dough.
Scatter Ingredients 4 (rosemary, salt, oil) over the dough.
Bake for 30 minutes at 200°C.
Drizzle the bread with Ingredients 5 (vinegar).
Serve.