Caramelized Onion & Rosemary Focaccia

3 1/2 cups flour
1 pkg. dry active yeast (2 1/4 teaspoons)
2 tablespoons extra-virgin olive oil
3/4 cup mashed potato (I microwave a large russet)
1 1/2 cups water, lukewarm
2 tsp. salt

Cook the onion mixture:
2 large onions
2 tablespoons extra-virgin olive oil
1 tsp. sugar
1 tsp. salt
1 tablespoon fresh rosemary leaves (added at end of cooking)

Put the yeast, potato, water and olive oil in mixer bowl with dough hook attachment. Mix on low speed for 5 minutes.

Add 1/2 the flour and mix on low.
Add the salt and remaining flour in handfuls until a soft dough is formed.

Turn out the dough and knead for 10 minutes (or let rise an extra hour, which is what I usually do)
Cover and let rise at room temperature for 1 hour.

Punch down the dough and let rise another 30 minutes. At this stage the dough can be refrigerated overnight.

Stretch the dough 1/2 thick and place on a cornmeal lined baking sheet or parchment lined pan. Top with the caramelized onion mixture. Press the onions into the dough with finger tips to create dimples.

Bake in a preheated 400F oven until a deep golden brown. Drizzle with olive oil and cool slightly before serving.

Source of recipe: Glenys

Caramelized Onion & Rosemary Focaccia