Dry roast the cumin seeds, then once fragrant add the olive oil and onion. Sweet the onion, till soft then add the sugar and salt.
Cool and reserve.
Preheat the oven to 180°C.
Place the flour, oil and salt in a mixing bowl. Place the yeast in a small bowl and add half the water, stir to combine. Add to the flour mixture along with the remaining water. Mix with a dough hook on medium speed for 6 minutes. Place the dough into a lightly greased bowl and cover with cling film.
Prove in a warm place until double in size. This should take 45 minutes to 1 hour.
Turn the dough out onto a lightly floured surface and firmly knock back, by using your fist to flatten the dough.
Scatter with the reserved onion mixture and the roll up.
Now gently shape to the size of the loaf tin and place inside to prove in a warm place for 1 hour, this time covering the tin with a tea towel.
Place in an oven and bake for 35-40 minutes.
When ready, remove the onion bread from the oven and allow to cool on a wire rack.
When you are ready to serve, slice generously or tear into chunks.