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Kat's Easy Onion Focaccia

Bread Ingredients: 
3 3/4 to 4 1/4 cups all-purpose flour 
1 (1/4-ounce) package active dry yeast 
1 tablespoon granulated sugar 
1 teaspoon salt 
1 1/2 cups water 
1/4 cup Butter 

Topping Ingredients: 
1/4 cup  Butter 
1 medium (about 1 cup) red onion, thinly sliced 
1 teaspoon finely chopped fresh garlic 
1/2 teaspoon coarsely ground pepper 
Stir together 2 cups flour, yeast, sugar and salt in large mixer bowl. 
Combine water and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120-130°F (2 to 4 minutes). (Butter does not need to melt completely.) Add warm water mixture to flour mixture. Beat at low speed to moisten flour. Increase speed to medium. Beat, scraping bowl often, until smooth (2 to 3 minutes). Stir in enough remaining flour by hand until dough forms a ball and leaves side of bowl. 
Place dough on lightly floured surface; knead until smooth and elastic, adding more flour as needed to prevent sticking (3 to 5 minutes). 
Place dough in large greased bowl; turn greased-side up. Cover loosely with plastic food wrap; let rise in warm place until double in size (45 to 60 minutes). 
Meanwhile, melt butter in 10-inch skillet over medium heat; add onion. Cook, stirring occasionally, until onion begins to soften (about 5 minutes); add garlic and pepper. Continue cooking, stirring occasionally, until onion is softened but not browned (2 to 3 minutes); set aside. 
Heat oven to 375°F. Punch down dough; shape into a ball. Cover with plastic food wrap; let stand 10 minutes. Place dough on large greased baking sheet. Press into 12-inch circle. Spoon onion mixture evenly over dough. Make 1/2-inch deep indentations, 1 to 2-inches apart, into dough with floured fingers or handle of wooden spoon. 
Bake for 25 to 30 minutes or until edges are golden brown. Remove from baking sheet; serve warm. 
Makes 12 servings.

You don't drown by falling in the water; you drown by staying there.

- Edwin Louis Cole