Ingredients
450g/1lb Plain Flour
1 teasp Salt
7g sachet Dried Yeast
110mls/4 fl oz Olive Oil
300mls/11 fl oz warm water
5-6 Sprigs of Thyme
4 Small Red Onions, peeled and cut into 8 wedges
Method
Mix the flour, salt and yeast in a large mixing bowl.
Add the thyme, half the oil and all the water.
Mix with a spoon to a very soft dough, then knead with a dough hook for 3 minutes or by hand for 10 minutes, until it becomes smooth.
Oil a baking tin 30 x 18 cms/12 x 7” and spread the dough out in it, pressing it down evenly.
Cover and leave to rise at room temperature for 90 minutes.
Heat oven to 200C/gas mark 6.
Press down all over the dough with your fingertips, making dimples in it.
Toss the onions in 1 tbs of oil and drizzle the remaining oil all over the dough.
Arrange the onions over the top and sprinkle with sea salt flakes.
Bake for 25 minutes, until golden.
Cool in the tin covered with a tea towel to keep it soft.
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