A simple holiday appetizer that can transition to the dinner table. We like to give the onions a splash of sherry or marsala before they turn a deep golden color to give an extra hint of sweetness. Add on crumbled sausage or some torn prosciutto for a salty sweet combination that will pair up nicely with almost anything. Great item for snacking during large parties when you need to keep guests fed while they're drinking.
2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
3 1/2 cups all purpose flour
1 cup semolina flour
2 teaspoons salt
3 tablespoons olive oil
2 large onions (Check out this great Caramelized Onion How To)
Flaky Sea Salt (Maldon Smoked Sea Salt is our go to for finishing)
Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 3 1/4 cups flour, 1 cup semolina, and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball.
Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less.
Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Generously spread caramelized onions over the top (optionally sprinkle crumbled fennel sausage or tear prosciutto over the top). Let dough rise uncovered in warm area until puffy, about 25 minutes. Sprinkle lightly with flaky sea salt if not adding sausage or prosciutto.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.