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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 red onions, thinly sliced
Extra flour, to dust

Method

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.

Onion and thyme breads

How to make Onion and thyme breads

Ingredients

Method