Caramelized Onion Focacia

2 Tablespoon Olive oil
2 Cup Chopped yellow onions
Salt
Freshly ground black pepper

FOR THE DOUGH
1 Envelope active dry yeast; (1/4-ounce)
1 Tablespoon Sugar
1 Tablespoon Minced garlic
1/4 Cup Plus 3 tablespoons olive oil
1 Cup Warm water; (about 110(F.)
1 Teaspoon Salt
3 1/2 Cup All-purpose flour
3 Tablespoon Kosher salt
5 1/2 Fat; 1 Other Carbohydrates

Preheat the oven to 350 F.

In a large saut pan, over medium heat, add the oil. When the oil is hot,
add the onions. Season with salt and pepper. Saut until caramelized, about
15 minutes, stirring occasionally. Remove from the heat and cool completely.

Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2
tablespoons of the olive oil, warm water , and caramelized onions together
for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer
on low, mix until the dough starts to come together. Increase the speed to
medium-high and mix until the dough comes away from the sides of the bowl
and crawls up to dough hook. Grease a mixing bowl with 1 teaspoon of the
oil. Place the dough in the greased bowl and turn once. Cover the bowl with
plastic wrap and place in a warm, draft free place until the dough doubles
in size about 1 1/2 hours.

Grease a half baking sheet pan (17 x 12) with 2 teaspoons of the oil. Turn
the dough out onto a baking sheet. Punch the dough down and press the dough
out to form the pan.

Brush the dough with remaining 1/4 cup of the olive oil. Sprinkle the dough
with kosher salt and coarse black pepper. Lightly cover the pan with plastic
wrap and let the dough rest for 1 hour. Bake the dough for 30-35 minutes or
until the dough is golden brown.

Slice the bread into individual pieces or into sandwich slices.

Yields: 24 individual pieces or 12 sandwich slices

Yields: 12 to 15 servings