AuthorEsméeCategorySide dishesFirst put together the honey, water and yeast and let it stand for about 10 minutes until the mixture starts to foam.
Add the flour, olive oil and salt to the yeast mixture and knead to firm dough, let the dough rest for 45 minutes in a warm spot.
Shape the dough in a rectangle and make tiny dents all over, let the dough rest again for 20 minutes.
Cut the red onion and add to a skillet with the butter, bake until the onion is transluctant and soft. Deglaze the skillet with the balsamic vinegar en add the brown sugar, let the onions caramelize slowly.
Top the dough with the caramelised onion and Gorgonzola, finish it of with the fresh thyme.
Bake on 200 degrees Celsius for about 20 minutes.
Serve with a fresh tomato soup or eat it whenever you feel like it.
Ingredients
Directions
First put together the honey, water and yeast and let it stand for about 10 minutes until the mixture starts to foam.
Add the flour, olive oil and salt to the yeast mixture and knead to firm dough, let the dough rest for 45 minutes in a warm spot.
Shape the dough in a rectangle and make tiny dents all over, let the dough rest again for 20 minutes.
Cut the red onion and add to a skillet with the butter, bake until the onion is transluctant and soft. Deglaze the skillet with the balsamic vinegar en add the brown sugar, let the onions caramelize slowly.
Top the dough with the caramelised onion and Gorgonzola, finish it of with the fresh thyme.
Bake on 200 degrees Celsius for about 20 minutes.
Serve with a fresh tomato soup or eat it whenever you feel like it.