- 1 pound frozen white bread dough (1/3 of 3-pound package), thawed
- 3 tablespoons olive oil
- 3 cups finely chopped onions
- 2 tablespoons minced garlic
- 2 1/2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard seeds
- 1 1/2 teaspoons dried thyme
- Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour.
- Preheat oven to 450°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add onions and garlic and sauté until brown and tender, about 10 minutes. Add mustard, mustard seeds and thyme and stir 1 minute. Cool.
- Oil large baking sheet. Using rolling pin, roll out dough on floured surface to 14×5-inch rectangle. Spread 1/3 cup onion mixture evenly over dough. Starting at 1 short end, roll up dough jelly roll style. Using rolling pin, roll out dough to 12×8-inch rectangle. Transfer to prepared baking sheet. Brush with remaining 1 tablespoon oil. Sprinkle remaining onion mixture atop dough.
- Bake bread until golden brown, about 20 minutes. Serve warm or at room temperature.