Asiago and Balsamic Caramelized Onion Focaccia

Ingredients

• 3 ounces asiago cheese fresh grated
• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon thyme leaves dried
• 2.3 teaspoons yeast dry
• 2 tablespoons olive oil extravirgin divided
• 17 ounces flour all-purpose divided
• 2 tablespoons honey divided
• 1 cup onion chopped
• 1.5 teaspoons salt divided
• 1.3 cups warm water (100° to 110°)

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• measuring cup

Directions

1. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat.
2. Add onion, 1 tablespoon honey, and thyme; cook 5 minutes or until browned, stirring occasionally.
3. Remove from heat; stir in vinegar and 1/4 teaspoon salt. Cool completely.
4. Dissolve yeast and remaining 1 tablespoon honey in 1 1/4 cups warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
5. Add onion mixture, remaining 2 tablespoons oil, remaining 1 1/4 teaspoons salt, and 3 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes).
6. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Gently press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 25 minutes or until almost doubled in size.
8. Preheat oven to 40
9. Sprinkle dough with cheese.
10. Bake at 400 for 18 minutes or until browned. Cool in pan on a wire rack 10 minutes.
11. Remove from pan; cool completely on rack.