A yeasted flatbread from everyday German kitchens, fladenbrot is made by rolling out a yeast dough into an oval, topping it with caramelized onion, grated gouda cheese and thyme, and baking it at high heat. The dough's long proofing time gives the bread a light, airy crumb.
Mix the warm water with the dry yeast and sugar and let it sit for 10 minutes until it foams on top.
Add the flour, salt and olive oil to the yeast mixture and knead for 10 minutes until you have an elastic dough.
Cover the dough with cling film and let it rise in a warm place for 45 minutes until doubled in size.
Sauté the onion in olive oil over low heat for 15 minutes until caramelized.
Roll the risen dough out into an oval shape and scatter the caramelized onion, grated gouda cheese and thyme over the top.
Bake in an oven preheated to 220°C for 15 minutes until the edges turn golden.
If you roll the dough too thin, the weight of the onion and cheese can make the centre sink; aim for a medium thickness. Allergens: contains wheat (gluten), milk and dairy (gouda cheese).
Adding a pinch of sugar while caramelizing the onion speeds up the process and makes the colour more even.
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