Onion focaccia

1.Combine oil, yeast and 1 1/3 cups lukewarm water in a heatproof bowl. Stand in a warm place for 10 minutes or until mixture becomes frothy. Sift until combined, knead dough on a lightly floured surface for 10 minutes or until smooth and elastic. Transfer to an oiled bowl. Cover with plastic food wrap stand in a warm place for 1 hour or until doubled in size.

2.Grease a 26x16cm (base measurement) slice pan. Press dough down. Roll out dough on a lightly floured surface to a 35x25cm rectangle. Spread 1/4 cup of the caramelised onion over one side of dough; fold dough over to enclose. Transfer to prepared pan. Using fingertips, press out dough to cover base of pan. Make indents, with fingertips, in top of dough. Spread top with remaining caramelised onion. Sprinkle with thyme. Cover with a clean tea-towel; stand in a warm place for 30 minutes or until risen.

3.Preheat oven to 220°C/200°C fan forced. Drizzle top of focaccia with extra oil. Bake for 25 minutes or until golden and cooked. Season. Serve.