Name: Caramelised onion and thyme foccacia
Prep time: 105 min
Cook time: 40 min
Total time: 145 min
Yield: 1
Ingredients: 500.00 ml plain flour; 4.80 gm sea salt; 7g sachet dried yeast; 40.00 ml grated parmesan cheese; 56.88 gm olive oil; 20.00 ml small fresh thyme sprigs; 36.40 gm olive oil; 1 large brown onion, halved, thinly sliced; 1 garlic clove, thinly sliced; 32.00 gm brown sugar; 20.00 ml red wine vinegar

Caramelised onion and thyme foccacia

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Prep Time:
105 minutes

Cook Time:
40 minutes

Total Time:
145 minutes

Elevate your focaccia game with a drizzle of olive oil for a delectable finish.

Ingredients:

500.00 ml plain flour
4.80 gm sea salt
7g sachet dried yeast
40.00 ml grated parmesan cheese
56.88 gm olive oil
20.00 ml small fresh thyme sprigs
1 large brown onion, halved, thinly sliced
1 garlic clove, thinly sliced
20.00 ml red wine vinegar

Instructions:

Prepare a 3cm-deep, 20cm x 30cm lamington pan by greasing it lightly. In a bowl, mix together flour, half of the salt, yeast, and parmesan. Create a well in the center and pour in 1 cup of warm water and 2 tablespoons of oil. Stir well until a soft, sticky dough comes together.
Transfer the dough onto a floured surface and knead for 5 to 7 minutes, or until it springs back when pressed, adding more flour if needed. Roll out the dough until it fits the pan, then press it into the pan. Cover with lightly oiled plastic wrap and allow it to rest in a warm place for 1 hour, or until doubled in size.
To make the caramelized onion, gently heat oil in a frying pan over medium-low heat. Sauté onion and garlic for 8 minutes or until onion softens, stirring occasionally. Then, add sugar and vinegar and cook for 1 minute until the sugar dissolves and the mixture thickens. Set aside and preheat the oven to 200°C/180°C fan-forced.
Unwrap the dough. Drizzle the remaining oil over the dough. Spread the onion mixture on top. Sprinkle with thyme, remaining salt, and pepper. Bake for 15 minutes until golden. Lower the temperature to 180°C/160°C fan-forced. Bake for an additional 10-15 minutes until the top sounds hollow when tapped (cover loosely with foil if browning too much). Let it sit for 15 minutes before serving warm.

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