4 cups all-purpose flour

½ teaspoon yeast

½ teaspoon honey

2 cups water (heated to 100–110°F)

1 garlic bulb

2 red onions, sliced

1 tablespoon unsalted butter

Salt, to taste

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Wrap the garlic bulb in foil and roast for 45 minutes until soft and golden. Cool and squeeze out the roasted cloves.
Meanwhile, in a saucepan, cook sliced onions with butter and 1 teaspoon of salt over medium heat. Stir occasionally until caramelized, about 30 minutes.
In a large mixing bowl or stand mixer, combine warm water, honey, and yeast. Let it sit until foamy, about 5 minutes.
Add 1 teaspoon salt and the flour to the yeast mixture. Mix on low speed until dough forms, about 2 minutes.
Add roasted garlic and caramelized onions, then mix on medium speed for about 5 minutes until smooth and elastic.
Transfer the dough to a Dutch oven or oven-safe pot. Cover with a lid and bake at 480°F (250°C) for 30 minutes.
Remove the lid and bake for another 15 minutes until the crust is golden and crisp.
Remove from oven and let cool completely before slicing.

Add fresh herbs like rosemary or thyme for an aromatic twist.

Sprinkle Parmesan or mozzarella on top before the final bake for a cheesy version.

Replace half of the all-purpose flour with whole wheat for a heartier texture.

To make it vegan, substitute plant-based butter for regular butter.

Freeze cooled slices for up to 2 months and reheat before serving.