Onion Poppy Seed Focaccia

Onion Poppy Seed Focaccia
Recipe courtesy of Chef Gail Sokol
Makes one 18 inch by 12 inch focaccia
3 (1/4 ounce) packages fast rising dry yeast
2 1/4 cups warm water (95°-105°F.)
2/3 cup olive oil, divided
6 cups all-purpose flour, plus more, if necessary
2 large onions, peeled and finely chopped
1/3 cup poppy seeds
1 tablespoon Kosher salt, plus extra for sprinkling
Freshly ground black pepper (if desired) for sprinkling

1. In the bowl of an electric mixer using the paddle attachment, blend together the yeast and warm water.
2. Measure out 1/3 cup of olive oil and pour into the yeast mixture. Add 1/2 of the flour (3 cups) and the salt and blend well. Remove the paddle and change to the dough hook. Continue adding the remaining flour until a nice, soft dough forms.
3. Pour the dough onto a work surface and knead it for 1 minute. Place the dough into a large mixing bowl sprayed with nonstick cooking spray. Flip the dough over so the greased side is up. Allow to rise until doubled in volume, about 45 minutes to 1 hour.
4. While the dough is rising, prepare the topping. In a large sauté pan over medium heat, place the remaining 1/3 cup olive oil. Add the onions and sauté until caramelized. Remove from heat and stir in the poppy seeds. Allow to cool.
5. Preheat oven to 450°F. Spray a 18 x 12 inch sheet pan with 1 inch high sides with non stick cooking spray.
6. Press the dough evenly into the prepared pan, cover with plastic wrap, and allow to rise for 30 more minutes, or until doubled in volume.
7. With your index finger make rows of indentations, 1 inch apart, all over the dough. With a spoon, spread the onion poppy seed topping evenly over the dough. Sprinkle with freshly ground pepper, if using.
8. Bake for 25-30 minutes or until the focaccia is deep golden brown on top. Allow to cool until warm. Cut into squares.