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Preparation Time : 2
Cook Time : 50
Total Time : 52
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 red onions, thinly sliced
Extra flour, to dust
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.
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.
Using your fist, punch dough down. Knead until smooth.
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.
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.
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