Focaccia with Carmelized Onions, Goat Cheese, and Rosemary
- 1 cup warm water
- 1 package dry yeast
- 1/2 tsp honey
- 1/4 cup olive oil
- 1 tsp sea salt
- 3 cups bread flour
- 2 tbsp unsalted butter
- 3 medium yellow onions, halved and cut into 1/4" thick slices
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1/2 cup crumbled goat cheese
- 2 tbsp freshly rosemary, chopped
- olive oil, for drizzling
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. Let stand until foamy, about 5 minutes.
Add oil and salt to yeast mixture. With spoon, or with mixer on low speed, gradually add 2 1/2 cups flour until a soft dough forms. Slowly add remaining flour until dough just begins to pull away from the sides of the bowl. Remove dough from bowl and knead by hand on a lightly floured surface until smooth and elastic, about 8 minutes; add more flour as needed to keep dough from sticking, or keep dough in bowl, change to a dough hook, and increae speed to medium. Knead until smooth and supple, about 5 minutes.
Form dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubles in volume, about 1 hour.
In a large skillet, melt butter over medium heat. Add onions, 1/4 tsp salt, and 1/8 tsp pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.
Preheat oven to 425F. Lightly grease an 11x17" jelly pan; punch down dough and punch it into pan. If dough pulls back from edges, cover loosely with greased plastic wrap, let stand for 5 minutes, then pat out again. Cover loosly with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
Using fingertips, dimple surface of dough. Arrange onions over top, then sprinkle with goat cheese, rosemary, and remaining 1/4 tsp salt and 1/8 tsp pepper. Lightly drizzle with olive oil. Bake in lower 1/3 of oven until golden brown, about 25 minutes. Cool before serving.