Yield: 2 loaves
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 TBS olive oil
½ large yellow or white onions- sliced
5 chopped garlic cloves
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 cup parmesan cheese
2 tablespoons butter
1. Caramelize the onions by placing them in a sauté pan with the olive oil. Heat over medium heat until onions become browned. Add garlic and sauté for an additional 2-3 minutes. Do not let the garlic burn. Remove from pan and chop. Add 1 cup of water to the pan and deglaze the pan. Heat the water to 110-114 degrees.
2. Place yeast, sugar and water used to deglaze the pan, in large bowl or food processor and allow mixture to become bubbly. This is called “proofing”.
3. Mix in 1 T butter, salt, and 2 cups of flour to the yeast.
4. Add rosemary, thyme, cheese and the onion and garlic.
5. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.
11. Let loaves rise again until doubled, about 45 minutes.
12. Preheat oven to 375°F.
13. Bake for 15 to 20 minutes, until lightly browned.
Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.