Instructions

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
3. Mix until a sticky dough forms. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once risen, punch down the dough gently and transfer it to a greased baking sheet. Press and stretch the dough into a rectangular shape, about 1/2 inch thick.
7. Evenly distribute the thinly sliced onions over the surface of the dough. Sprinkle the fresh thyme leaves and drizzle additional olive oil over the top. Finish with a sprinkle of sea salt.
8. Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and cooked through.
9. Remove from the oven, let it cool for a few minutes, then slice and serve warm.