Caramelized Onion Flatbread

Combine Bread Flour (2 3/4 cups), Salt (1 tsp), Milk (1 cup), Instant Dry Yeast (2 tsp), and Caster Sugar (1 tsp) in a bowl of a stand mixer. Use a hook attachment at a slow speed to mix ingredients until a dough forms. Add Olive Oil (1 Tbsp) and mix for a further few minutes until combined. Change to medium speed, mixing until dough is elastic.

Roll into a ball and tip into an oiled bowl. Cover cling film loosely. Place in oven on "Dough Proving" program at 35 degrees C ( 95 degrees F) for 25 minutes and let it rise to double size.

Put Olive Oil (1 Tbsp) in a large frying pan and set over medium-high heat. Add Onions (3) and stir until onions are soft.

Add Brown Sugar (2 tsp) and Balsamic Vinegar (3 Tbsp) and stir. Turn up to medium heat and cook until no liquid remains and onions have caramelized. Transfer onion to a flat tray to cool down.

Once the dough has risen, turn it out onto a floured surface and flatten out, place on a baking tray. Form a flat loaf about 1-centimeter high and pour caramelized onion over the dough and. Brush with remaining Olive Oil (1 Tbsp).

Bake bread on shelf level 3 (middle of the oven) on Steam Roast at 200 degrees C (400 degrees F) for 25 minutes or until bread is cooked.

Let bread cool to room temperature and slice carefully with a serrated knife. Serve.