Use a dough hook and knead for 1 minute

Add the salt and knead for a further 5 minutes

Turn the dough out onto a lightly oiled surface

Knead gently and shape into a ball

Rub the bowl with a little bit of oil

Place the dough back into the bowl, seam side down

Cover and leave to prove until doubled in size

Lightly oil your hands and punch back the dough

Cover and prove for 1 hour

Turn the dough out onto a lightly oiled surface

Knock back and roll out into a rectangle

Spread on the tomatoes and rosemary

Roll up tightly, lengthwise

Trim off the edges

Cut in half, down the middle, but not going all the way to the bottom

Slightly open the two halves

Twist the dough to resemble a length of rope

Shape into a circle

Place onto a lined or sprayed baking tray

Preheat the oven to 190° Celsius

Cover with a damp cloth and leave to prove for 30 minutes

Brush with egg wash and sprinkle on the sesame seeds

Bake for 10 minutes

Reduce the temperature to 175 ° Celsius

Bake for a further 45 minutes

Remove from the oven and leave on the tray for 15 minutes

Place onto a wire rack and leave to cool completely before cutting