Schiacciata with red onions

Ingredients for 4 servings:

• 500 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 1 packet of dry yeast
• 1 ½ tsp salt
• 3 tbsp olive oil
• 325 g water
• 3 onions, red, quartered
• 200 g cheese (Gruyere), grated
• Thyme – sprigs, fresh
• 4 tbsp olive oil
• 1 tsp sea salt, coarse
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Florentine focaccia variant

Mix the flour, yeast, and salt, add olive oil and water, and knead thoroughly for about 10 minutes until you have a soft, elastic dough. Place the dough in a bowl, cover, and let it rise for about 1-1.5 hours, until it has doubled in size. Punch down the dough and let it rest for 10 minutes. Roll the dough out into a circle about 25 cm in diameter, place it on a baking sheet, cover, and let it rise for about 30 minutes, until it has doubled in size again. Use a tablespoon or your fingertips to make 1 cm deep indentations in the surface of the dough. Spread the Gruyère, onions, thyme, salt, and pepper evenly on top, drizzle with oil, and bake for about 30 minutes in an oven preheated to 200°C.