The subtle sweetness of caramelized onions gives this focaccia superb flavor. If you can’t find Vidalia or other sweet onions, substitute large Spanish onions. You can caramelize the onions several days in advance and refrigerate them, bringing them to room temperature before adding them to the focaccia.
 
1/2 cup butter
6 sweet onions (about 21/2 lb.), coarsely chopped
1 (1/4-oz.) pkg. active dry yeast
1 cup warm water (110°F. to 115°F.)
2 3/4 to 3 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup plus 1 tablespoon olive oil

1. Melt butter in large heavy skillet or Dutch oven over medium heat. Add onions; stir to coat with butter. Cover; cook over medium heat 20 to 25 minutes or until onions are translucent. Uncover; cook over medium to medium-low heat 30 to 40 minutes or until onions are golden brown, stirring occasionally. Set aside.

2. Meanwhile, sprinkle yeast over 1/3 cup of the water; let stand 5 minutes or until bubbles form. In large bowl, combine 23/4 cups of the flour and salt. Add remaining 2/3 cup water and 1/4 cup of the oil. Add yeast mixture; mix until soft dough forms, adding additional flour if necessary.

3. Turn dough out onto lightly floured surface; knead 10 minutes or until dough is soft and smooth. Place in large greased bowl; cover and let rise in warm place until double in size, about 1 hour.

4. If using baking stone, place on oven rack. Heat oven to 425°F. Grease 12-inch round pizza pan or, if using baking stone, dust wooden pizza paddle with cornmeal. Punch dough to deflate. On lightly floured surface, roll dough into 12-inch round; place on pizza pan or wooden pizza paddle. Cover with clean cloth; let rise in warm place until nearly double in size, about 20 to 30 minutes.

5. When ready to bake, create deep dimples by pushing down dough with fingertips. Brush dough with remaining 1 tablespoon oil. Top dough with caramelized onions. Place baking sheet in oven or slide focaccia onto baking stone.

6. Bake 15 to 18 minutes or until edges and bottom are golden brown.

TIP Dough can be made in a food processor or in a bread machine on the dough cycle, following manufacturer’s instructions. Follow directions above for shaping and baking.

12 servings

PER SERVING: 275 calories, 15 g total fat (6 g saturated fat), 4.5 g protein, 31.5 g carbohydrate, 20 mg cholesterol, 345 mg sodium, 3 g fiber