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.

Attach the Mixer bowl to the machine, fit the splash guard.

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.