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1
Pour the yeast, the warm water, and the honey in the vat of a bread making machine.
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2
Let it rest until bubbles start rising at the surface, for about 10 minutes.
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3
Add the flour, 1/4 cup of olive oil, and 1 teaspoon of salt.
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4
Set for kneading (15 minutes).
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5
Remove and place the dough in a bowl lightly greased with olive oil, cover with a cloth or plastic wrap, and let it rest in a warm place until the dough doubles in size, which takes about 1 hour.
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6
Preheat the oven to 220 degrees Celsius.
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7
Remove the dough from the bowl, and place it in a baking pan.
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8
Press the dough with your fingers dipped in olive oil, poking holes throughout the dough.
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9
Drizzle with 2 tablespoons of olive oil, and let it rest until the dough doubles in volume, which takes about 20 minutes.
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10
Heat 1 tablespoon of olive oil in a skillet over medium heat.
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11
Add the sliced onion, cover, and cook until the onion is golden, stirring occasionally, about 20 minutes.
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12
Cover the dough with the caramelized onions, sliced goat cheese, rosemary, and Parmesan cheese. Sprinkle with 1 teaspoon of salt.
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13
Drizzle with a little more olive oil.
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14
Bake for 10 to15 minutes.
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15
Add the tomatoes.
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16
Place back in the oven, and bake until golden brown, for another 5 minutes.
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17
Remove from the oven, and cool on a wire rack.
