This is a Great dough recipe. The crust came out perfect and the pear, goat cheese and caramelized onions a great combo.
MAKES ONE 9-BY-13-INCH FOCACCIA
1 cup warm water
1 package active dry yeast
1/2 teaspoon sugar
2 -2 1/4 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 large onion, thinly sliced
1 teaspoon light brown sugar
1 large Bosc or Anjou pear, cored and sliced thin
1/2 cup crumbled goat cheese
1. In a large bowl, combine the water, yeast and sugar and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining 1 cup of flour I used total 2 1/4 cups and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
2. while the dough is rising ,in a skillet, heat 1 tablespoon of the oil. Add the onion, cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cook stirring occasionally, until browned, 10 minutes.
3. Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
4. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve