From Mecox Bay Dairy: A Loaves & Fishes Farm Series Cookbook by Sybille van Kempen with Licia Kassim Householder
Makes 2 small flatbreads
¾ teaspoon kosher salt
1 teaspoon granulated sugar
1 ¼ teaspoons active dry yeast
1 cup warm water
2 cups bread flour, plus more for rolling
1 tablespoon extra-virgin olive oil, plus more for bowl
2 ounces (½ stick) salted butter
2 tablespoons extra-virgin olive oil
3 large yellow onions, thinly sliced
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons granulated sugar
4 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves, plus more for garnish
3 tablespoons sherry
2 tablespoons white wine
1 wheel Camembert cheese, sliced
To make the flatbread dough: In a medium bowl, combine salt, sugar, yeast, and warm water; proof for 5 minutes, until foamy. Add in flour and oil, and mix together with your hands until a shaggy dough forms. Transfer onto a lightly floured board, and knead for about 5 minutes until smooth; dough will be sticky. Place in an oiled bowl, cover with plastic wrap, and allow to rise for 1 hour in a warm place, until doubled in size. Divide dough evenly in half. On a floured surface, roll out each dough piece into a rectangle, using flour as needed, and set on a parchment-lined sheet tray.
Heat an outdoor grill or indoor grill pan on high until smoking. Place flatbread on grill and cook about 1-2 minutes on each side, until cooked through. Set aside to cool.
To make the caramelized onions: Heat a large sauté pan on medium-high heat. Add butter and oil. Once butter has melted, add in onions and toss with fats to coat evenly. Turn down heat to medium, add in salt, pepper, and sugar, and cook for 5 minutes, stirring occasionally. Add garlic and thyme. Cook, stirring every 2-3 minutes, until onions have caramelized.
If onions begin to caramelize unevenly or burn, lower heat and stir more frequently. This will take about 20-25 minutes from start to finish. Add in sherry and white wine, and scrape any bits stuck to the bottom of the pan. Cook another 2 minutes to dissolve alcohol. Cool to room temperature until ready to assemble.
To assemble: Preheat oven to 400°F.
Place flatbreads on a sheet tray lined with parchment paper. Spread cooled onions across flatbread dough, top with slices of Camembert cheese and sprinkle with fresh thyme. Bake for 10-15 minutes, until crust is crisp. Cut into squares or triangles and serve immediately.