Foccacia Recipe

Ingredients
2 teaspoons dry yeast
1 cup warm water ( 45 -47 Degree)
2 tablespoons sugar
3 1/2 to 4 cups flour 390G
1 tablespoon coarse salt
1/4 cup olive oil

Toppings:
2 tablespoons olive oil
1 red onion, diced ( red tense to be sweeter)
8 garlic cloves, minced
1 tablespoon coarse salt
Freshly ground black pepper

Directions
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 5 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 mins
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. fold and press the doughe for at least ten times to pop out the air bubbles.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 25 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( 200 Degree C). Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, salt, pepper. Bake on the bottom rack for 15 to 20 minutes.