Onion Gruyere Flatbread

Ingredients:

Dough:

• 425 g flour
• 383 g water
• 1 1/4 t salt
• 1 1/4 t sugar
• 1 1/2 t yeast
• approx 1/4 C olive oil

Toppings:

• 1 t butter
• 1 t vegetable oil
• 1/2 t salt
• 1 t brown sugar
• 2 lb onions
• 8 oz shredded gruyere
• 2 t minced fresh thyme
• black pepper

Mix the flour, water, and salt in a stand mixer until thoroughly moistened, then let rest for 20 minutes. Sprinkle with sugar and yeast and mix on high until glossy, scraping the bowl as necessary. Thoroughly oil the dough and bowl and let rise until approximately tripled in volume, about 2.5 hours.

Slice the onions 1/4" thick across the grain. Heat the butter and oil, then add the brown sugar, salt, and sliced onions and caramelize.

Preheat the oven to 450 with a pizza stone or steel.

Spread the dough into an oiled, rimmed baking sheet, resting it for 5 minutes if necessary, then let it rest in the pan until slightly bubbly, 5-10 minutes. Use a fork to poke holes in the surface, sprinkle with kosher salt, and bake in the pan on the steel until spotty brown, 15-17 minutes. Remove and top with the onions, gruyere, and thyme and bake until the cheese browns slightly, 5-10 minutes longer.