Categories: bread

Ingredients

• 1 (1/4 oz.) envelope active dry yeast
• 1 cup warm water (105 to 115 degrees)
• 2 Tbsp. honey, divided
• 2 Tbsp. vegetable oil
• 1 3/4 tsp. salt, divided
• 3 cups bread flour
• 1 Tbsp. butter
• 3 large yellow onions, thinly sliced
• 1 Tbsp. minced garlic
• 1 Tbsp. dried Italian seasoning
• 1/4 tsp. dried crushed red pepper
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Combine yeast, 1 cup water, and 1 Tbsp. honey in a 2-cup measuring cup; let stand 5 minutes.
2. Combine yeast mixture, remaining 1 Tbsp. honey, oil, and 1 tsp. salt in a large mixing bowl. Stir in 2 cups flour; beat at medium speed with a heavy-duty electric mixer 7 minutes. Let rest 5 minutes; add remaining 1 cup flour, beating at low speed until blended.
3. Turn dough out onto a well-floured surface, and knead 8 to 10 minutes. Place in a well greased bowl, turning to grease top.
4. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
5. Punch dough down, and turn out onto a well-greased 15 × 10-inch jellyroll pan. Press evenly into pan; let rise 15 minutes or just until it begins to puff.
6. Melt butter in a large skillet; add onion and garlic, and sauté until tender. Stir in remaining 3/4 tsp. salt, Italian seasoning, and red pepper. Spoon mixture over dough; let dough rise 15 minutes or until about 1 inch thick.
7. Bake at 425 degrees for 20 minutes; sprinkle with Parmesan cheese, and bake 5 minutes more. Cut into squares; serve immediately.

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