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1
Dissolve yeast in 1/4 cup of the warm water and let stand until foamy (about 3 minutes).
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2
In bowl of electric mixer fit with a dough hook, combine the flour, salt and italian seasoning.
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3
Add remaining water, yeast mixture, and olive oil.
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4
Mix and knead on medium for 8-10 minutes until dough is smooth and elastic.
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5
In the meantime, peel, halve and slice onions thin.
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6
Melt butter in a large saute or frying pan and add onions, salt, and sugar.
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7
You may add pepper to taste if you like.
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8
Let onions cook slowly on medium-low heat, stirring as necessary so they cook evenly.
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9
This may take up to 20-30 minutes depending on the type of onion and the heat of the stove.
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10
Onions are done when they are a light brown, honey-caramel color.
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11
Let cool.
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12
When dough is finished mixing, turn out onto a floured surface.
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13
The dough may be quite sticky, so you may need to add more flour.
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14
Knead dough for 1 minute by hand, adding flour as necessary until dough no longer sticks to surface.
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15
Dough should be tacky, not sticky.
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16
Form dough into a ball, put into a greased mixing bowl and cover with greased plastic wrap.
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17
Let rise in a draft-free area at no lower that 70 degrees for 45 minutes to an hour (until doubled).
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18
Generously oil a 13 x 18 inch baking sheet with olive oil.
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19
Punch down dough, place on prepared pan and let rest for 5 minutes.
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20
Stretch dough so that it completely covers the bottom of the pan.
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21
Cover with plastic wrap and let rise for 30 minutes.
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22
Preheat oven to 350 degrees.
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23
Brush entire surface of dough generously with olive oil.
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24
Sprinkle surface of dough generously with your choice of coarsely grated sea salt.
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25
Spread cooked onions evenly over the entire surface of the dough.
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26
Using your fingertips, make a pattern of dimples randomly over the entire surface of the dough pressing onions into the surface of the dough.
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27
Bake for 15-20 minutes or until golden brown.
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28
Serve warm with butter or with a mixture of olive oil, about a tablespoon of aged balsamic vinegar with a semi-crushed roasted garlic clove.
