Pizza and Turkish flatbreads
This German everyday yeast bread is shaped into an oval, topped with caramelized onions, grated Gouda and thyme, then baked at a high temperature. A long rise gives it a light, open crumb.
Mix the lukewarm water with the dried yeast and sugar. Leave for 10 minutes, until foam forms on the surface.
Add the flour, salt and olive oil to the yeast mixture. Knead for 10 minutes, until the dough is elastic.
Cover the dough with plastic wrap and leave in a warm place for 45 minutes, until doubled in size.
Cook the onions in olive oil over low heat for 15 minutes, until caramelized.
Roll the risen dough into the shape of an oval tray. Top with the caramelized onions, grated Gouda and thyme.
Bake in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are golden.
Do not roll the dough too thinly: the weight of the onions and cheese may make the center collapse. Aim for a medium thickness. Allergens: contains wheat (gluten), milk and dairy products (Gouda cheese).
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