* 1 cup warm water
* 2 1/4 tsp. rapid-rise yeast
* 1 tsp. brown sugar
* 3 cups bread flour
* 1 1/2 tsp. kosher salt, divided
* 1/2 cup extra virgin olive oil, divided,
plus more for oiling bowl
* 4 cups sliced yellow onions, separated into rings
* 1 Tbsp. honey
* 1 1/2 tsp. cumin seeds
* Cooking spray
Serve with Ile de France Brie and St. Agur
* In a stand mixer with the dough-hook attachment, combine flour, yeast and 1 tsp. salt. Mix on low speed until combined, then add water, brown sugar and 1/4 cup of olive oil.
* Mix on low speed until dough forms into a ball. Turn mixer to low/medium speed and mix for 10 minutes, stopping halfway through to remove dough from hook and return it to the bowl.
* Gather dough into a ball. Drizzle just enough olive oil into mixing bowl to coat the dough, place dough back into bowl and roll to coat lightly with the oil. Cover the bowl with kitchen towel and place in draft-free warm place until doubled in size, about 30 minutes.
* Heat 2 Tbsp. of olive oil in a large sauté pan over medium heat. Add sliced onions, and cook on medium-low heat until onions are lightly browned and soft, about 10-15 minutes. Add honey, 1/2 tsp. of cumin seeds and remaining 1/2 tsp. of salt. Cook for 1 minute, stirring to combine well.
* Meanwhile, coat a sheet pan with cooking spray. Punch down dough, turn out onto prepared pan, and spread out to cover bottom of pan. Cover with kitchen towel and place in a warm, draft-free place for 30 minutes.
* Preheat oven to 425˚ F. Press lightly into dough in pan, creating small craters all over surface with the back of a wooden spoon. Brush on remaining 2 Tbsp. of olive oil, and top with onion mixture and remaining cumin seeds. Bake for 20 minutes, and cool slightly before cutting.