Caramelized Onion Focaccia with Goat Cheese Recipe

1. In a large bowl with a wooden spoon or in the bowl of a heavy-duty mixer, combine water, yeast, and honey; stir to dissolve.

2. Let stand for about 5 minutes, until foamy. Add oil and salt to the yeast mixture.

3. With a spoon or with mixer on low speed, gradually add 2½ cups of flour until a soft dough forms. Slowly add remaining flour until dough just begins to pull away from sides of bowl.

4. Remove the dough from the bowl and knead by hand on a lightly floured surface for about 8 minutes, until smooth and elastic; add more flour as needed to keep dough from sticking

5. Or keep the dough in the bowl, change to a dough hook, and increase speed to medium; knead for about 5 minutes, until smooth and supple.

6. Form the dough into a ball and place in a large, lightly greased bowl; turn to coat.

7. Cover bowl tightly with plastic wrap and let the dough rise in a warm place for about 1 hour, until doubled in volume.

Topping:

1. In a large skillet, melt butter over medium heat. Add onions, ¼ teaspoon of salt, and ⅛ teaspoon of pepper and cook, stirring frequently, for about 20 minutes, until onions are golden brown. Cool.

To Bake:

1. Preheat oven to 425 degrees F. Lightly grease an 11×17-inch jelly-roll pan; punch down the dough and pat it into the pan.

2. If dough pulls back from edges, cover loosely with greased plastic wrap, let stand for 5 minutes, then pat out again.

3. Cover loosely with greased plastic wrap and let rise in a warm place for about 30 minutes, until almost doubled.

4. Using fingertips, dimple the surface of the dough. Arrange the onions over top, then sprinkle with goat cheese, rosemary, and remaining ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Lightly drizzle with olive oil.

5. Bake in the lower third of oven for about 25 minutes, until golden brown. Let cool.

6. Serve and enjoy!