Dough
• 260g Caputo Fioreglut GF Flour
• 7g instant yeast
• 5g salt
• 9g honey
• 240g warm water
• 21g olive oil
• 40g grated Parmesan
• 60g Gruyère-cheddar blend, cubed
• 60g shredded Gruyère
• 2 tbsp olive oil (pan)
• 1 tbsp thyme leaves (for finishing)
• Flaky sea salt (for finishing)
Onions
• 2 sweet onions, diced
• 2 tbsp butter
• 1 tbsp olive oil
• 3 thyme sprigs
…
