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1
Halve and peel 3 small onions and slice them into vertical strips.
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2
Heat butter and one tablespoon of olive oil in a medium skillet over medium heat. Add in the onions and sprinkle with a pinch or two of salt. Cover the skillet, stirring occasionally until onions are a deep golden. The whole caramelizing onions bit takes about 20-25 minutes so you can get crackin' on the dough.
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3
Meanwhile make the dough. Mix the honey, warm water and yeast in a small measuring cup or bowl. Let the mixture proof for 10 minutes
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4
In a large bowl, stir together flour, salt, Italian seasoning, garlic powder and black pepper. Add the yeast/water to the dry ingredients stirring to combine.
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5
Continue mixing until the dough has pulled together. Then, turn it out onto a lightly floured surface and knead until smooth and elastic.
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6
Lightly oil a large bowl, place dough in bowl and turn to coat the dough with oil (going up and around the sides of the bowl). Cover with a damp cloth and let it rise in a warm/dry place for 30-45 minutes.
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7
Preheat oven to 425 F and grease a rimmed baking sheet with a little olive oil.
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8
Punch dough down, place it on the greased baking sheet and spread it out using your fingertips. Pat dough into a 1/2-inch thick rectangle {keep it rustic looking}.
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9
Using your knuckles, make indentations in the dough about 1/2-inch apart. If you are making plain (without toppings) then prick dough with a fork in addition to making the indentations.
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10
Top the dough with caramelized onions and olives and bake for 17-20 minutes or until the focaccia is golden brown.
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11
Remove it from the oven, let it cool slightly, drizzle with roasted garlic olive oil, slice and serve!
