"dough day"-- part due

Ok so we were both total slackers last night. Happy hour was calling our name around 4 and it would be rude not to listen. Off to the best Irish pub in North Charleston, Madra Rue (it may also be the only Irish pub but there is no reason to be a d*ck about it) After a few rounds of Fat Tire with a large group from work we all decided to hit a seafood place for dinner.

Not to worry fellow foodies I held something back on the Dough Day post. In addition to the pizza we decided to take a run at focaccia. Baking in general scares the crap out of me, way to much measuring and unforgiving procedures but I maned up, reached down, grabbed a pair.... and asked my wife if she would make it. :)

2 teaspoons rapid-rising dry yeast
1 C warm water
2 tablespoons sugar
3 1/2 to 4 C flour
1 tablespoon coarse salt
1/4 C olive oil

Topping:
1 large Onion sliced
1 Tbls Butter
1 Tbls olive oil
1 tsp honey
1/2 C grated Parmigiano

Dipping Sauce
2 Tbls Balsamic
1/4 olive oil
1 Tbls Dry Italian Seasoning

Put your pizza stone on the lowest rack and the oven and cranker her up to 400.

In the bowl of you stand mixer proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let is sit for about 3 minutes until it foams. Attach the dough hook to the mixer and mix on low slowly adding flour. Dissolve salt in 2 tbls of water and add it to the mixture. Add 1/4 cup olive oil. When the dough starts forming a ball turn the mixer up to med. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. (shouldn't be wet and sticky)

Remove the dough from the bowl and fold it over itself a couple of times on a floured work surface. Form the dough into a round and place in an oiled bowl, coating the entire ball. Cover with plastic wrap or damp towel and put in a warm spot (i put it near the preheating oven vent) about 45 minutes.

Heat a large skillet over med heat. Add the butter and the oil, wait until the butter melts and starts to bubble. Add the onions and drizzle with the honey. (makes em sweet and the sugar helps carmalize them). Cook down until carmalized (15-20 mins). Don't brown them, if they stat to brown turn that bad boy down. Once cooked remove from heat and set aside

When the dough doubles in side put it back on the floured work surface and roll or strech it out until its about 1/2 inch thick. Transfer to a pizza peal. Brush the top with Olive oil. Season with salt and pepper. (not too much salt since parmigiano is salty already). Spread grated parmigiano evenly then top with the carmlized onions. Slide it in to the oven on the pizza stone and bake for 15-20 mins.

Mix the dipping sauce together.

Enjoy