Put the flour, salt, dried yeast and salt in a large mixing bowl.

Beat the egg and olive oil into the liquid then pour all of it into the mixing bowl.

Use a rubber spoon or spatula to bring the mixture together into a rough, wet dough.

Cover with cling film or a wet tea towel and leave overnight or 12-14 hours at room temperature.

For the roasted onion & garlic filling:

- Preheat the oven to 180C/160C fan/Gas 4

- Put the chopped onion, garlic and fennel seeds in an ovenproof dish and season with salt and pepper. Drizzle over the olive oil and stir to combine.

- Cook until onion is soft and starting to brown (25-30 min). Watch it doesn't burn.

- Cool and leave in the fridge overnight.

Line a round baking tray, approx 30cm in diameter, with a piece of baking parchment or greaseproof paper. Set aside.

Scrape the risen dough onto a well floured surface then bring together into a smooth ball by folding it a few times.

Divide the dough into four equal pieces and form those into balls.

Take one of the balls (keeping the rest covered) and roll it out into a circle approximately 25cm in diameter. Place it on the prepared tray.

Sprinkle the sun-dried tomatoes over the circle of dough, keeping around 1cm away from the edge, then sprinkle over HALF the cheddar and Parmesan and all of the basil.

Roll out the second ball of dough in the same way and place it over the sun-dried tomato filling.

Scatter the cut salami over the second circle.

Roll out the third ball of dough and place it over the salami.

Sprinkle the cold roasted onions and garlic over the third circle of dough and scatter with the remaining cheddar and Parmesan.

Roll out the fourth ball of dough and place it over the onion layer.

To create a perfect circle: place a large round plate or similar over the stack and cut around it, going through all the layers. Remove the trimmings.

Tip: dough trimmings can be rolled out, cut into strips, twisted and baked with a little cheese on top to make dough sticks.

Lightly press down the edges of the dough to seal in the fillings.

Place a 5cm cutter or glass temporarily in the centre of the dough.

Using a sharp knife, cut outwards from this central point to make 12 (or 16 if you prefer) equal triangular sections. Make sure you cut through all the layers.

Taking two adjacent sections at a time, twist the pieces in opposite directions, turning them around twice.

Pinch the ends of the two pieces together so they form a point.

Repeat with the rest of the sections, two at a time.

Cover the dough with cling film or a damp tea towel and leave to prove 30-40 minutes.

Preheat the oven to 200°C /180° fan /Gas 6 /400° F.

Beat together the egg and water for the glaze and brush over the risen dough.

Put bread on its tray in the oven. Bake until golden and cooked through (approx 20-25 minutes).

Check after 15 minutes that the bread isn't starting to brown too quickly; if necessary turn the oven temperature down.

When baked, cool for a few minutes before tearing off pieces and eating warm.