Ingredients
- 7g sachet dry yeast
- 2 teaspoons caster sugar
- 1 cup warm water
- 3 cups bread flour
- 3 teaspoons fresh thyme leaves
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 egg, lightly beaten
- 1/4 cup olive oil
- 2 medium Wilcox onions, thinly sliced
- Extra flour, to dust
Directions
- Step 1
Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
- Step 2
Sift flour into a large bowl. Add thyme. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
- Step 3
Using your fist, punch dough down. Knead until smooth.
- Step 4
Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Cook onion, stirring, for 20 minutes or until caramelised. Remove from heat. Cool.
- Step 5
Knead onions into dough. Divide dough into 12 portions. Roll into balls. Press balls into 12cm rounds. Brush a frying pan with oil. Heat over medium-high heat. Cook dough, brushing pan with oil, for 2 to 3 minutes each side or until puffed and cooked through. Turn bread onto a wire rack to cool. Serve at room temperature.
Recipe courtesy of taste.com.au
Makes 12