Rosemary Onion Parmesan Focaccia

This version of the classic focaccia is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheeses are nice to use instead of Parmesan cheese.

1 Tbsp. pure honey
2 cups water, warm
1 Tbsp. active dry yeast
1 Tbsp. sea salt
1 Tbsp. extra-virgin olive oil
½ cup onion, diced
5 cups all-purpose flour, unbleached
3 Tbsp. extra-virgin olive oil
2 Tbsp. rosemary, freshly chopped
¼ cup Parmesan cheese, freshly grated
1 Tbsp. sea salt

Dissolve honey in warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until yeast softens and begins to foam. Stir in 1 Tbsp. salt, 1 Tbsp. olive oil, onions and flour until the dough comes together.

Knead on a well-floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place dough onto oiled baking sheet and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1" apart. Drizzle the focaccia with 3 Tbsp. olive oil, then sprinkle rosemary, Parmesan cheese and remaining 1 Tbsp. of sea salt over the top.

Let rise for 10 minutes.

Bake in a preheated oven 20 minutes until golden brown.