For the bread:
400g strong white flour
1 tsp caster sugar
1 tsp salt
7g fast action yeast
1 tbsp olive oil
240ml warm water

For the filling:
2 tbsp olive oil
2 medium sized onions, finely chopped
3 tbsp tomato puree
1 green chilli, finely chopped
¼ tsp salt
1 egg, lightly beaten
Olive oil to finish

Dip:
Baked camembert (optional)

Allergens are marked in bold