Pull-apart bread with ham and herbs

Ingredients:

• 1 tbsp. l. olive oil
• 1 thinly sliced ​​onion
• 1 teaspoon fresh thyme leaves
• 450 g frozen bread dough, defrost
• 1/4 cup crème fraîche
• 3 slices Black Forest ham, diced
• 2 tbsp chopped chives

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the onion and thyme, season with salt and pepper. Cook, stirring occasionally, until golden brown, 8-10 minutes; let cool.
2. On a lightly floured work surface, roll out and stretch the dough into a 30cm square. Spread crème fraîche over the dough. Top with the onion mixture, ham, and chives. Cut the dough into 16 small squares and stack them into 4 piles of 4 squares each.
3. Place each stack upright in a greased 9x5-inch loaf pan. Carefully separate the layers of dough so that the dough fills the entire pan.
4. Cover the pan loosely with plastic wrap and place in a warm place until the dough doubles in size, about 1-2 hours.
5. Preheat oven to 350°F (175°C). Bake the bread until golden brown and cooked through, 40-45 minutes (cover with foil if it's browning too quickly). Let cool in the pan for 15 minutes, then loosen the edges of the bread from the sides of the pan with a knife. Transfer the bread to a plate and let cool for 30 minutes.