Focaccia Made in a Dutch Oven

I'm probably not the best when it comes to what's authentic or not.. but this is how I made my focaccia and I'm sticking to it! I think it might be best to call it just bread... with caramelized onion and cheese topping... I don't know. I used my go to focaccia recipe, used my bread machine to mix it ( I haven't had much success mixing dough with my KA mixer :( ) .. having a bread machine really cuts the effort of rising and kneading :) After the dough cycle was over, I punched it down, kneaded it a few times, and plopped it into my lightly oiled Le Creuset dutch oven. I poked many dimples on the surface (which went away after the second rise :/ ) I covered it and went to school for an hour... came back, added the toppings, and baked it.... this bread went incredibly fast.. so fast that I decided to make another loaf the next day because I craved it. I texted a bunch of my friends to tell them I had fresh bread ... and they hurried over :) I really wish I made a lot more!!! Baking it in a dutch oven made me have that french bread crust... which was great.... however, I kept it warm in my pot while waiting for people to come over and the crust got moist :/ Anyway, this was possibly the best bread I've made. I've been making boring bread lately, and this changed it up a lot. I threw in a bunch of dried herbs and spices, and the cheese topping made me think that I was eating a pizza.

Inspiration? Trader Joe's. It was probably my first time going to Trader Joe's in half a year! It's too easy to get carried away there... so I try not to go as often. Their samples was of this focaccia topped with roasted red pepper tapenade, and cheese... o.m.g... i loved everything! what I didn't love? it was almost 4 bucks for the bread (almost 12 bucks for those 3 items!.. no thanks!)... so I ended up just getting the tapenade spread... I went home mixed up my bread and that was that.....there really is nothing like fresh baked bread ... it's just so warm and comforting.

Focaccia 

Bread:
1 cup warm water
1.5 tsp dry yeast
1 tsp sea salt
2 tsp sugar
3 tsp dried rosemary
1 tsp Italian seasonings
3 tbsp olive oil
2.5 cups bread flour

Topping:
1/2 onion, sliced thinly
1 tbsp olive oil to saute onions with
1 tbsp olive oil to brush onto bread
1/3-1/2 cup mozzarella cheese
1/4 cup shredded parmesan cheese 
Black pepper
A gentle sprinkling of coarse sea salt (optional)

1. Add all of the bread ingredients to the bread machine except the flour. Add the flour on top of the mixture. (or as specified by your bread machine.) Select dough setting.
2. Once your dough setting is complete, punch the dough down, remove from machine. Lightly oil (olive) a large dutch oven or cast iron skillet that you have a lid for. Dump the dough into the dutch oven, and stretch it out. Cover it with a lid and let rise until double. 
3. Heat 1 tbsp of olive oil in a small skillet at medium heat. Add in onions, saute until soft. (Around 5 minutes) Take off heat.
4. Once bread has doubled in size, brush with olive oil, scatter onions around, sprinkle with cheese and salt (optional).
5. Preheat oven at 450 degrees. Place dutch oven ( with lid on!) into oven, and let bake for 20 minutes with lid on, 5 minutes with lid off, and then broil on low until top is nice and golden brown. 

( Alternatively, for step 2, you can remove the dough and stretch it out on a pan or lined baking sheet, let it rise until double, top it with everything and bake at 450 degrees for 30 minutes) 

http://skinnyminhy.blogspot.com/2010/03/carmelized-onion-rosemary-focaccia.html