Mini Caramelized Onion Focaccia - warm water

Method

• Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
• Whisk 1 1/4 cups flour and salt together in a medium bowl.
• Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together.
• Mix until incorporated.
• Add more flour, a little at a time, if dough is too wet.
• Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.
• Divide dough into 12 equal pieces; roll each into a ball.
• Place on a flour-dusted baking sheet; cover with plastic wrap.
• Let rise in a warm place until doubled in size, about 45 to 60 minutes.
• (Dough can be made up to this point 1 day ahead.
• Keep covered and refrigerate.)
• For caramelized onions:
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion slices to skillet and season with 1/2 teaspoon kosher salt.
• Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes.
• Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes.
• Season, to taste, with salt.
• Remove skillet from heat and cool.
• (Onions can be prepared up to 1 day ahead.
• Cover and refrigerate.)
• Preheat oven to 450 degrees F.
• Sprinkle 2 baking sheets lightly with cornmeal.
• Roll out each dough ball to 3 to 4-inch rounds.
• Transfer 6 rounds to each prepared baking sheet.
• Pierce dough all over with fork.
• Brush generously with extra-virgin olive oil.
• Arrange onions evenly atop each round, leaving 1/4-inch plain border.
• Top with thyme leaves.
• Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes.
• Sprinkle crumbled goat cheese on top of each mini focaccia.
• Transfer to serving platter and serve immediately.