for 1 bread

Spring onions

½ tbsp	olive oil
3	spring onions, incl. green part, cut into thin rings (incl. green part)
¼ tsp	salt

Dough

500 g	white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
½ bunch	thyme, leaves torn off
4 dl	water

Focaccia

2 tbsp	olive oil
½ bunch	thyme, leaves torn off
¼ tsp	sea salt

How it's done

Spring onions

Heat the oil in a pan. Add the spring onions, sauté for approx. 4 mins. Remove, leave to cool.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the thyme. Pour in the water, knead into a moist dough using the dough hook on a food processor for approx. 10 mins. Add the spring onions, knead into the dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Place the dough in the prepared tin, stretch out the dough with oiled fingers. Cover the dough and leave to rise again for approx. 30 mins.

Focaccia

Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with the thyme and fleur de sel.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Take the focaccia out of the oven, remove from the tin and leave to cool on a rack.

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