Soup seems to take on a stellar level in our house when it’s served with home made bread.
I tend to cook up an enormous pan of onions and then store the caramelised onions in the sterilised jars in the fridge for moments like this!
The smoked salt flakes are not essential, but salt sprinkled over the top does add a lovely flavour.
400g plain flour
2 teaspoons instant yeast
1/2 teaspoon salt
180g caramelised onions
175mls warm water
fresh thyme leaves
smoked salt flakes
In a large bowl combine the flour, yeast, salt, onions and water, bring together to form a dough.
Knead on a floured surface for 5-7 minutes, place in a floured bowl and cover with plastic wrap.
Set aside, somewhere warm for an hour. Line a baking tray with baking parchment.
Gently remove the dough from the bowl, using a rolling pin, gently roll out to fit your baking tray.
Lift the dough onto the prepared tray and using your fingertips, press indentations all over the bread.
Drizzle with olive oil and sprinkle over some time leaves and salt.
Leave the bread somewhere warm to rise again. While it rises, preheat the oven to 200 degrees Centigrade.
Once the bread has risen again, pop in the oven and bake for 30-35 minutes until golden and the base sounds hollow when tapped.
Allow to cool a little on a wire rack before cutting.