Red Onion Focaccia

Ingredients

• 1 cup bread flour 
• 0.3 teaspoon pepper red crushed
• 2.3 teaspoons yeast dry
• 2 cups flour all-purpose
• 1 tablespoon rosemary fresh chopped
• 1 teaspoon honey 
• 1 teaspoon olive oil 
• 4 teaspoons olive oil divided
• 5 cups onion red thinly sliced
• 0.3 teaspoon sea salt 
• 2 teaspoons sea salt 
• 2 cups warm water (100° to 110°)
• 1 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• measuring cup

Directions

1. To prepare the sponge, dissolve yeast and honey in warm water in a large bowl, and let stand 5 minutes. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Stir all-purpose flour into yeast mixture. Cover and chill overnight.
2. To prepare dough, stir yeast mixture with a spoon; let stand 30 minutes or until it begins to bubble.
3. Combine yeast mixture, bread flour, whole wheat flour, 1 tablespoon oil, and 2 teaspoons sea salt in a large bowl. Beat with a mixer at medium speed for 15 minutes or until dough pulls away from sides of bowl. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size (dough will be wet).
4. Spread 1 teaspoon oil evenly over bottom of a 15 x 10-inch jelly roll pan.
5. Pour dough into pan; let stand 5 minutes. Gently press dough to fill pan; let stand 30 minutes.
6. Preheat oven to 42
7. While the dough is rising, prepare topping by heating 1 teaspoon oil in a large nonstick skillet over medium heat.
8. Add onion and rosemary, and cook 15 minutes or until browned. Arrange onion over top of the dough.
9. Sprinkle with 1/4 teaspoon sea salt and crushed red pepper.
10. Bake at 425 for 25 minutes or until golden brown. Cool 5 minutes.