Onion Olive Focaccia

Heat oil in heavy large skillet over medium-high heat. Add onion and saute until deep golden brown, about 12 minutes. Cool to room temperature.

Place yeast and next 6 ingredients in bread machine in order listed. Program machine for dough cycle and press start. Check dough after first few minutes of first knead cycle and add more flour or water if necessary to form very wet dough that forms very soft ball. Allow dough to rise in bread machine, or transfer to large oiled bowl, then cover and let rise in warm draft-free area until doubled, about 35 minutes. Punch dough down. Gently knead onion mixture into dough just until incorporated (do not over-knead or onions will become mushy).

DO-AHEAD TIP: Dough can be made and refrigerated up to 2 days ahead or frozen up to 3 months ahead. Store dough in gallon-size resealable plastic bag and refrigerate or freeze until ready to form and bake.

Sprinkle cornmeal over heavy large baking sheets. Transfer dough to lightly floured work surface. Form dough into 10-inch-diameter round. Transfer dough to prepared baking sheet. Let dough rise uncovered in warm draft-free area until doubled, about 20 minutes.

Position rack in center of oven and preheat to 425 degrees F. Using fingertips, dimple surface of dough with fingertips to deflate. Bake until focaccia is golden brown on top and bottom, about 22 minutes. Cool slightly before cutting into wedges.