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1
Preheat the oven to 350 degrees F. In a large saute pan, over medium heat, add the oil.
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2
When the oil is hot, add the onions.
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3
Season with salt and pepper.
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4
Saute until caramelized, about 15 minutes, stirring occasionally.
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5
Remove from the heat and cool completely.
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6
Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2 tablespoons of the olive oil, warm water, and caramelized onions together for 2 minutes to dissolve the yeast.
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7
Add the salt and flour.
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8
With the mixer on low, mix until the dough starts to come together.
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9
Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook.
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10
Grease a mixing bowl with 1 teaspoon of the oil.
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11
Place the dough in the greased bowl and turn once.
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12
Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
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13
Grease a half baking sheet pan (17 by 12) with 2 teaspoons of the oil.
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14
Turn the dough out onto a baking sheet.
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15
Punch the dough down and press the dough out to form the pan.
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16
Brush the dough with remaining 1/4 cup of the olive oil.
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17
Sprinkle the dough with kosher salt and coarse black pepper.
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18
Lightly cover the pan with plastic wrap and let the dough rest for 1 hour.
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19
Bake the dough for 30 to 35 minutes or until the dough is golden brown.
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20
Slice the bread into individual pieces or into sandwich slices.
