Focaccia with Rosemary, Olives & Caramelized Onions

In a large bowl, whisk the yeast, sugar, and warm water together until yeast is dissolved. Add the salt, rosemary, black pepper and half of the flour, stir with a wooden spoon until it forms a wet dough. Turn out onto a floured surface and knead in the remaining flour to form a soft dough. Shape into a ball and place in a large oiled bowl. Cover with plastic wrap or a towel and let rise in a warm place for 1 to 2 hours or until doubled in size.

Oil a large rimmed cookie sheet or 2 pizza pans. Gently punch dough down, and divide if using 2 pans. Pat and stretch the dough until it completely covers the pan. Cover with plastic wrap and let rise for 30 minutes or until doubled in height.

Heat oven to 400 degrees. In a large sauté/fry pan, heat the 1 tablespoon of olive oil and add the onions. Sauté for a few minutes until the onions become wilted. Add the sugar and salt and keep cooking, stirring often for about 10 minutes. When there is a buildup of brown residue on the bottom of the pan, add half the wine and deglaze. Keep cooking for another 5 minutes or so until the onions have dried out and are a rich medium brown; deglaze them again and set aside.

When dough is ready to bake, gently poke holes 2 inches apart and almost all the way through with your fingers. Drizzle with olive oil and cover evenly with the caramelized onions, olives and parmesan cheese. Bake for 25 to 30 minutes or until the bread is golden brown. Cool in the pan on a wire rack for at least 1 hour before serving. Serve in large squares, or tear off in chunks. Store covered in a cool place for up to 2 days.