Focaccia

1. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, semolina flour and salt. Make a small well.
2. In a small bowl, combine the sugar and water and stir. Sprinkle over the active dry yeast and mix together. Set bowl aside until mixture starts to bubble and is foamy on top.
3. Pour yeast mixture into stand mixer bowl and slowly combine until everything starts to come together. Turn up the speed of the mixer and let dough hook knead the mixture for 5 minutes or until you have a smooth, springy, soft dough.
4. Lightly oil a large bowl with olive oil and transfer dough to the bowl. Cover with a damp towel or plastic wrap and let sit in a warm place for 30 minutes or until doubled in side.

Balsamic Onions

1. While the dough is rising, in a large sauce pan over medium high heat add the olive oil.
2. Once the olive oil is hot, add the sliced onions and cook until onions become soft, about 5 minutes.
3. Add the balsamic vinegar and thyme and let cook until mixture has reduced, about 2 minutes. Set aside to cool.

Heirloom Tomatoes

1. Combine the basil, tomatoes, white wine vinegar, and garlic together. Toss to combine and season with salt and pepper. Set aside.

Three Cheese and Rosemary

1. Mix the three cheeses together with rosemary and set aside.
2. Once the dough has risen, prepare a baking sheet by coating the bottom with ¼ cup olive oil.
3. Place dough into the pan and spread to the edges.
4. Push dough roughly on the top of the dough, creating dips and wells for all your toppings and the delicious olive oil.
5. Divide the balsamic onions, heirloom tomatoes and three cheese mixture into thirds on the top of the bread. Press the tomatoes down a little on the dough.
6. Leave to proof for 20 additional mixtures and then bake at 450 degrees F for 20 minutes or until golden on top and soft in the middle.
7. Let cool for a few minutes and then remove from pan.
8. Cut as desired and serve.
9. This will keep in an airtight container for up to 7 days in the refrigerator.