Onion & Herb Pull-Apart Bread

1 lb. frozen white bread dough loaf, thawed
1 T. olive oil
1 sliced onion
1 t. fresh thyme
Salt and pepper
1/4 c. creme fraiche
2 T. chopped chives

Heat olive oil in a large skillet over medium heat. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown, 8-10 minutes. Let cool.

Roll and stretch the dough into a 12" square on a lightly floured surface. Spread with the creme fraiche. Top with the onion mixture and chopped chives. Cut dough into 16 small squares.

Make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9 x 5" loaf pan. Gently separate the dough layers so the dough fills the pan.

Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1-2 hours.

Preheat oven to 350 degrees. Bake the loaf until it's browned and cooked through, 40-45 minutes. Tent with foil if it's browning too quickly. Let cool 15 minutes in the pan, then loosen with a knife. Remove to a plate and let cool 30 minutes.

Makes 1 loaf.

Adapted from Food Network Magazine, April 2016, p. 60.