In a large mixing bowl, combine the bread flour, instant yeast, and salt. Mix well.

Make a well in the middle and add warm water and olive oil. Stir until you have a sticky dough.

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.

While the dough rises, heat a small saucepan over medium heat. Add sliced onions and cook slowly, stirring occasionally.

After about 10 minutes, add sugar and balsamic vinegar. Cook for another 15-20 minutes until soft and caramelized. Set aside to cool.

Once risen, punch the dough down and transfer it to a floured surface. Divide into small pieces, about the size of a golf ball.

Preheat the oven to 180°C (350°F).

In a greased baking dish, layer pieces of dough alternating with chunks of Camembert cheese and onion marmalade until used up.

Cover the baking dish with a cloth and let it rise for another 30 minutes.

Bake for 25-30 minutes or until golden brown and cooked through.

Let it cool for a few minutes before serving, adding extra olive oil or balsamic vinegar on top if desired.