Caramelized Onion Autolysed Focaccia

Instructions

1. 1

   In a large mixing bowl, combine 500g of all-purpose flour and 350ml of water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.

2. 2

   After the autolyse period, add 10g of salt and 7g of instant yeast to the dough. Mix well until the ingredients are fully incorporated.

3. 3

   Gradually add 50ml of olive oil to the dough, mixing thoroughly until the oil is fully absorbed.

4. 4

   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

5. 5

   Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

6. 6

   Preheat your oven to 220°C (428°F).

7. 7

   Once the dough has risen, transfer it to a well-oiled baking tray. Gently stretch and press the dough to fit the tray.

8. 8

   Spread 100g of caramelized onions evenly over the surface of the dough.

9. 9

   Sprinkle 5g of fresh thyme over the caramelized onions.

10. 10

    Use your fingers to create dimples all over the surface of the dough.

11. 11

    Drizzle a little more olive oil over the top and sprinkle with a pinch of salt.

12. 12

    Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and cooked through.

13. 13

    Remove from the oven and let it cool slightly before slicing and serving. Enjoy your Caramelized Onion Autolysed Focaccia!