Ingredients
1 c. warm water (105 to 115 degrees)
1 package active dry yeast
1/2 tsp. honey
1/4 c. extra-virgin olive oil
1 tsp. Sea salt
3 c. bread flour
2 tbsp. unsalted butter
3 medium yellow onions
1/2 tsp. Sea salt
1/4 tsp. Freshly ground pepper
1/2 c. crumbled goat cheese
2 tbsp. coarsely chopped fresh rosemary (or 1 Tbsp. dried)
Extra-virgin olive oil, for drizzling
Preparation
Step 1To make the dough: 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.Step 2Add 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 sides of 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 increase speed to medium; knead until smooth and supple, about 5 minutes.Step 3Form 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 doubled in volume, about 1 hour.Step 4To make topping: In a large skillet, melt butter over medium heat. Add onions, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.Step 5Preheat oven to 425 degrees. Lightly grease an 11" x 17" jelly-roll pan; punch down dough and pat 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 loosely with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.Step 6Using fingertips, dimple surface of dough. Arrange onions over top, then sprinkle with goat cheese, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Lightly drizzle with olive oil. Bake in lower third of oven until golden brown, about 25 minutes. Cool before serving.
