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1
Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
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2
Whisk 1 1/4 cups flour and salt together in a medium bowl.
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3
Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together.
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4
Mix until incorporated.
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5
Add more flour, a little at a time, if dough is too wet.
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6
Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.
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7
Divide dough into 12 equal pieces; roll each into a ball.
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8
Place on a flour-dusted baking sheet; cover with plastic wrap.
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9
Let rise in a warm place until doubled in size, about 45 to 60 minutes.
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10
(Dough can be made up to this point 1 day ahead.
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11
Keep covered and refrigerate.)
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12
For caramelized onions:
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13
Heat oil in a large nonstick skillet over medium-high heat.
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14
Add onion slices to skillet and season with 1/2 teaspoon kosher salt.
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15
Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes.
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16
Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes.
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17
Season, to taste, with salt.
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18
Remove skillet from heat and cool.
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19
(Onions can be prepared up to 1 day ahead.
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20
Cover and refrigerate.)
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21
Preheat oven to 450 degrees F.
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22
Sprinkle 2 baking sheets lightly with cornmeal.
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23
Roll out each dough ball to 3 to 4-inch rounds.
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24
Transfer 6 rounds to each prepared baking sheet.
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25
Pierce dough all over with fork.
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26
Brush generously with extra-virgin olive oil.
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27
Arrange onions evenly atop each round, leaving 1/4-inch plain border.
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28
Top with thyme leaves.
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29
Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes.
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30
Sprinkle crumbled goat cheese on top of each mini focaccia.
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31
Transfer to serving platter and serve immediately.
