Ingredients

The following ingredients have 4 Servings
  • 1 onion (thinly sliced)
  • 2 T butter
  • 3 1/2 cups flour
  • 1 1/3 cup lukewarm water
  • 1/4 cup olive oil
  • 1 package yeast
  • 1 T kosher salt
  • 1 1/2 tsp sugar
  • 2 T chopped fresh rosemary
  • 1/2 cup shredded parmesan

Instruction

  • In the bowl of a stand mixer, add the water, olive oil, yeast, sugar, and salt. Give it a quick stir and then add in 3 cups of your flour. Mix in.
  • In a medium skillet, melt the butter over medium heat. Add the onions and a sprinkle of salt to the skillet. Slowly saute the onions until golden brown and caramelized. Set aside.
  • Add in half of the onions and 2/3 of the chopped rosemary to the dough mixture. Switch to the dough hook attachment and run your mixer until the dough is no longer sticky and forms a ball. Add the remaining flour, a bit at a time, until this is achieved.
  • Spray a bowl with nonstick cooking spray (or coat with oil) and turn out dough. Cover with a towel and place in a warm place. Let rise for 2 hours, until the dough has doubled in size.
  • Heat your oven to 450F. Allow a dutch oven to preheat in the hot oven for 30 minutes.
  • Punch down the dough and flour a surface. Knead the dough for a few rotations and form it back into a ball. Place on a piece of parchment paper.
  • Transfer the paper and dough to the preheated dutch oven, cover. Bake for 25 minutes.
  • Top the bread with the remaining onions and rosemary; sprinkle cheese over top. Bake for an additional ten minutes, until the cheese is melted and browned. Remove from the oven and allow to cool for 10 minutes