FOCACCIA BREAD

Steps:

• In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar.
• Stir gently to dissolve.
• Let stand 3 minutes until foam appears.
• Turn mixer on low and slowly add the flour to the bowl.
• Dissolve salt in 2 tablespoons of water and add it to the mixture.
• Pour in 1/4 cup olive oil.
• When the dough starts to come together, increase the speed to medium.
• Stop the machine periodically to scrape the dough off the hook.
• Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough out onto a work surface and fold over itself a few times.
• Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.
• Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
• Coat a sheet pan with a little olive oil and corn meal.
• Once the dough is doubled and domed, turn it out onto the counter.
• Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
• Lay the flattened dough on the pan and cover with plastic wrap.
• Let rest for 15 minutes.
• In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize.
• Preheat oven to 400 degrees F.
• Uncover the dough and dimple with your fingertips.
• Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.
• Bake on the bottom rack for 15 to 20 minutes.