Onion Bread with Olives and Parmesan

Such onion bread goes very well with the first and second courses, it also makes wonderful croutons, and you can simply break onion bread into pieces and dip it in olive oil.

Ingredients

Directions

In a large bowl, combine all the flour and salt. Dissolve sugar in a separate bowl in 100 grams of warm water, and then add yeast, without stirring, leave for 10 minutes at room temperature.
In the center of the flour mixture, make a depression and pour the yeast mixture into it, add the rest of the water.
Pour thyme into the dough and pour about 1 tablespoon of olive oil, mix well, you should get a soft, homogeneous dough (if necessary, add a little more water or flour).
Spread the dough on a floured surface and knead for about 5 minutes, until elastic. Place the dough in a lightly oiled bowl, cover, and place in a warm place to double the volume, about 1-2 hours.
Meanwhile, heat the remaining olive oil in a skillet, add the onion, and fry, stirring occasionally, until soft, about 8 minutes. Remove the pan from the stove.
Grease a baking sheet with vegetable oil. Knead the matched dough on a floured surface, then stir in the olives, onion, and parmesan.
Form the dough into a flat, thick cake, sprinkle with a little cornmeal, transfer to a baking sheet, and make shallow cuts on the surface of the future bread. Cover the workpiece and place it in a warm place for lifting, for about 1 hour.
Turn on the oven to preheat to 200 degrees. Place the matching bread in the oven and bake the onion bread for 30-35 minutes. Cool the finished bread on a wire rack.

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