- 1 cup warm water (105° to 115°)
- 1 package (1/4-ounce) active dry yeast
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil , plus more for greasing
- 1 teaspoon sea salt
- 3 cups bread flour , plus more for dusting
- 2 tablespoons unsalted butter
- 3 medium yellow onions , halved and cut into 1/4-inch-thick slices
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup crumbled goat cheese
- 2 tablespoons coarsely chopped fresh rosemary (or 1 tablespoon dried)
- Extra-virgin olive oil , for drizzling
Add oil and salt to yeast mixture. With spoon, or with mixer on low speed, gradually add 2 1/2 cups flour until a soft dough forms. Slowly add remaining flour until dough just begins to pull away from sides of bowl. Remove dough from bowl and knead by hand on a lightly floured surface until smooth and elastic, about 8 minutes; add more flour as needed to keep dough from sticking. Or keep dough in bowl, change to a dough hook, and increase speed to medium; knead until smooth and supple, about 5 minutes.
Form dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubled in volume, about 1 hour.
To make topping: In a large skillet, melt butter over medium heat. Add onions, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.
Preheat oven to 425°. Lightly grease an 11" x 17" jellyroll pan; punch down dough and pat it into pan. (If dough pulls back from edges, cover loosely with greased plastic wrap, let stand for 5 minutes, then pat out again.) Cover loosely with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
Using fingertips, dimple surface of dough. Arrange onions over top, then sprinkle with goat cheese, rosemary, and remaining 1/4 tsp. salt and 1/8 tsp. pepper. Lightly drizzle with olive oil. Bake in lower third of oven until golden brown, about 25 minutes. Cool before serving.