Mrs. Wheelbarrow'S Focaccia With Apricot Jam, Caramelized Onion, And Fennel

• For the dough:
• 1 1/2 teaspoons active dry yeast
• 1 cup warm water
• 2 1/2 to 3 cups all-purpose flour
• 3 tablespoons olive oil, plus extra for the bowl
• 1 teaspoon chopped fresh rosemary
• 2 teaspoons kosher salt
• For the topping:
• 2 tablespoons olive oil, plus more for brushing
• 2 medium onions, halved lengthwise and sliced into thin half-moons
• 2 cups sliced fennel
• Kosher salt and freshly ground pepper
• 8 ounces apricot jam
• 4 ounces aged, crumbly goat cheese (but fresh is fine, too)
• Crunchy sea salt

1. In a large bowl, sprinkle the yeast over the warm water and stirrnwell. When small bubbles start to form on the surface, after 5 minutesrnor so, add 1 cup of the flour and stir well. Let rest for 10rnminutes.
2. Add another cup of the flour, the oil, rosemary, and salt, and stirrnuntil you have a shaggy mass. Turn out onto a well-floured workrnsurface and sprinkle the dough with about a tablespoon of flour.rnAllow the dough to rest and absorb the flour for about 10 minutes.rnWash the bowl, dry well, and lightly oil it.
3. Using a spatula or a bench scraper, gently lift, fold, and press downrnthe dough, then give it a quarter turn. Continue this gentle kneadingrnuntil the dough is smooth and elastic, about twelve turns, addingrnas little additional flour as possible. This is a wet, sticky, dough.
4. Place the dough in the bowl and turn to coat in the oil, then coverrnwith a tea towel and let rise for an hour. (Or, for a tangier focaccia,rnplace the covered bowl in the refrigerator for up to 2 days for a slowrnrise. Bring to room temperature before proceeding.)
5. Heat the 2 tablespoons olive oil in a large saute pan over low heat.rnAdd the onions and fennel, season with plenty of salt and pepper,rnand cook slowly until well browned and caramelized, 14 to 20 minutes.rnRemove from the heat.
6. Preheat the oven to 450u0b0 F. Line a baking sheet with a piece ofrnparchment. Brush the parchment with oil.
7. Place the dough on the parchment-lined baking sheet and pressrnout into a 14- by 10-inch rectangle. If the dough shrinks back andrnfights you, let it relax for 10 minutes, then press it out gently. Itrndoes not need to be perfect by any means. Dimple the focaccia allrnover with your fingertips (as though you were lightly playing thernpiano). Let rest for 20 minutes.
8. Brush the focaccia lightly with olive oil. Using an offset spatula,rnspread the preserves to within 1/2 inch of the edges. Cover thernpreserves with the onions and fennel. Break up the cheese and dotrnit over the onions. Drizzle with olive oil and sprinkle with crunchyrnsalt and pepper.
9. Bake the focacccia until it is golden brown and the cheese is bubblyrnand toasty, 20 to 25 minutes; the internal temperature will registerrn190u0b0 F.
10. Serve warm or at room temperature.

active dry yeast, water, flour, olive oil, rosemary, kosher salt, olive oil, onions, fennel, kosher salt, apricot, aged, crunchy

Taken from food52.com/recipes/31712-mrs-wheelbarrow-s-focaccia-with-apricot-jam-caramelized-onion-and-fennel (may not work)