Onion Focaccia

1. 1

   For the dough, combine 2 tbsp oil, yeast and 1 1/2 cups lukewarm water in a heatproof bowl. Let stand in a warm place 10 mins, or until mixture becomes frothy. Sift in flour and salt and stir until combined. Knead dough on a lightly floured surface 10 mins, or until smooth and elastic. Transfer to an oiled bowl. Cover with cling wrap and let stand in a warm place 1 hour or until doubled in size.

2. 2

   To assemble, grease a 10 x 6 inch baking pan. Punch dough down. Roll out on a lightly floured surface to a 14 x 10 inch rectangle. Spread 1/3 of caramelized onion on one side of dough and fold to enclose. Transfer to prepared pan. Using fingertips, press dough to cover base of pan. Make indents with fingertips in top of dough. Sprinkle with remaining onion and thyme. Cover with a clean dish towel and let stand in a warm place 30 mins, or until risen.

3. 3

   Preheat oven to 425u00b0F. Drizzle top of focaccia with remaining oil. Bake 25 mins, or until golden and cooked. Season and serve.

* Per serving · 4 servings · Values may vary.

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