Homemade Focaccia with Caramelized Onions, Rosemary and Pecorino Romano

1. In a small bowl, mix together the yeast and warm water; set aside.
2. Place the flour and salt in a large mixing bowl and then add the yeast water mixture; mix with a large spoon for 3 minutes and then push into a dough ball at the bottom of the bowl; cover with plastic wrap and let rise in a warm area for 3 hours (I put mine outside or by a sunny window).
3. While the bread is rising, make the caramelized onions by sautéing the onions in butter over medium heat until soft and golden brown stirring every few minutes for ~30 minutes total; season with salt and pepper and set aside.
4. Once the dough has doubled in size, spray a 9”x13” pan (quarter sheet pan) with non stick spray and then coat it with 3 Tbs of olive oil; place the dough in the pan and spread into one even layer; cover and refrigerate for 1 hour up to 3 days.
5. Preheat oven to 450°F and take the dough out of the fridge; make dimples on the dough with your fingers and then top it with caramelized onions, rosemary and pecorino romano.
6. Bake for 20 minutes or until edges of the focaccia are golden brown and crispy; remove from the oven and cut into squares - enjoy! I recommend eating it fresh out of the oven when it’s hot and crispy.