recipe: foccacia bread

i haven't cooked anything new in a while, but i saw a pic of carmelized onion & gruyere foccacia on foodgawker.com this weekend and it seemed like a perfect lil snack. the recipe was taken from Fifteen Spatulas with just a slight tweak or two (including skipping the gruyere b/c i didn't have any).

ingredients list: 
- 2 tsp quick rise yeast
- 1 cup warm water (110 degrees)
- 1.5 tbsp sugar
- 3.5 cups flour
- 1 tsp salt
- 1/2 cup olive oil, divided
- 3 cloves garlic, minced
- 1/2 medium onion, sliced
- salt & pepper
- tomato slices
- parmesan cheese

to make: place the yeast, water, and sugar in the bowl of a stand mixer, and let sit for 5 minutes until foamy. add in the flour, salt, 1/4 cup olive oil and mix it up by hand or with a paddle attachment. attach the dough hook and kneed for 10 minutes on medium low. cover the bowl and let it rise for 1 hour, then punch garlic into the dough.

in the meantime, chop the onion and cook in 2 tbsp olive oil for about 15 minutes until it starts to carmelize and turns a light golden brown.

preheat oven to 400 degrees. spread the remaining 2 tbsp olive oil over a baking sheet, and stretch the focaccia over the entire sheet. add the the carmelized onion, tomatoes, the parmesan, and some salt and pepper all over the dough. bake for 15 minutes until the edges start to brown.
***
this was good - it was a little puffy for focaccia, but still tasty. next time i might add a little olive oil over the top as well, but other than that it's a easy go-to focaccia.