Caramelized onion focaccia with rosemary and goat cheese

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Ingredients

1 diced yellow onion

4 tablespoons extra-virgin olive oil, divided

2 stems fresh rosemary, chopped, divided

1 cup warm water

1 tablespoon sugar

1 1/4 teaspoons dry active yeast

3 cups all-purpose our

1 teaspoon coarse salt, divided

1/2 cup goat cheese, crumbled

Preparation

In sauté pan over medium-low heat, caramelize onion in 1 1/2 tablespoons olive oil for 15 minutes. Stir in 1 stem chopped rosemary. Set aside to cool.

In bowl of stand mixer fitted with dough hook, place water, sugar and yeast and allow yeast to activate for about 10 minutes. Add our, 1/2 teaspoon salt, yeast, reserved onion mixture, 1 1/2 tablespoons olive oil and mix for about 10 minutes until well- kneaded. Place in lightly oiled bowl, cover and let rise until double, about 1 1/2 hours. Punch down and press into a 10x14-inch rimmed baking sheet. Drizzle remaining olive oil, stretch to the edges and dimple the surface. Allow to rise for another 45 minutes and sprinkle with crumbled goat cheese, the remaining coarse salt and rosemary.

Preheat oven to 400°F and bake for 20-30 minutes, until golden brown.