by Sarah Steimer
- 2 1/4 teaspoons (or 1 packet) dry yeast
- 1 cup warm water
- 1 teaspoon honey
- 2 1/2 cups all-purpose flour
- 2 teaspoons kosher salt, divided
- 1/2 cup plus 2 tablespoons olive oil, divided
- 2/3 sweet onion, thinly sliced
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup shredded Parmesan
- assorted herbs (I used tarragon and oregano)
In a medium or large bowl, combine the yeast, water and honey. Let sit for about 10 minutes, or until bubbles begin to form on the surface.
Stir in the flour, 1/4 cup olive oil and 1 teaspoon salt.
Working on a well-floured surface, knead the dough until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and cover loosely with plastic wrap or a kitchen towel. Let rest in a warm area for about 1 hour (as per my usual trick, I like to heat the oven to its lowest temperature, turn it off and let cool down for 5-10 minutes and then place the dough in the oven).
Lightly oil a 9-by-13-inch baking dish. Transfer the dough to the baking dish and press until it reaches the edges. Poke holes in the dough with your fingers, going all the way to touch the bottom of the pan. Drizzle with 2 tablespoons olive oil. Let rest on the counter until dough becomes puffy, about 20 minutes.
While the dough is rising, heat about 1 tablespoon of olive oil in a saute pan. Add the onion slices to the pan and, stirring occasionally, cook until the onions are caramelized.
Top the dough with the caramelized onions, Parmesan and herbs, but NOT the sun-dried tomatoes. Drizzle with olive oil.
Bake at 450 degrees for 10-15 minutes. Add the sun-dried tomatoes and bake for another 5 minutes, or until the bread is golden.
Recipe adapted from: Becca Bakes