Onion Focaccia with thyme
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  • 1 bunch of thyme
  • 1 cube of yeast
  • 450 g strong bread flour
  • Flour for kneading
  • 80 ml olive oil
  • 2 red onions
  • 1 garlic clove
  • Juice of one lemon
  • 1 tbsp. brown sugar
  • Fleur de sel sea salt


  1. Wash the thyme, pat dry, remove the leaves from the stems and chop finely. Warm 300 ml of water, crumble the yeast into it and allow to dissolve. Use a handheld mixer with a dough hook to knead the flour, 1 tsp. salt, half of the thyme, 40 ml oil and the dissolved yeast into smooth dough. Should the dough become too moist or sticky, knead in additional flour one tablespoon at a time. Cover and allow to prove in a warm place for around 30 minutes.
  2. Peel the onions and garlic. Halve the onions and chop into strips. Finely chop the garlic. Mix in the lemon juice, brown sugar and remaining thyme. Allow to permeate.
  3. Knead the dough again, halve it and roll out each half into a 1 cm thick oval on a floured surface. Brush a baking tray or grill pan with a little olive oil. Place both pieces of dough on it and press holes into them using the handle of a cooking spoon or your finger. Cover and allow to prove for another 10 minutes. Meanwhile, preheat the barbeque to about 180° C (indirect heat).
  4. Drizzle the remaining oil over the bread, evenly distribute the onions and season with Fleur de Sel. Bake on the covered barbeque for around 20–25 minutes until brown. Remove, allow to cool and serve.