Instructions

1. In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
2. Stir in flour, 1/4 cup of finely chopped sundried tomatoes, 1/4 cup olive oil and 1 teaspoon kosher salt.
3. Turn the dough onto a well-floured surface and knead until dough is smooth, about 5 to 10 minutes.
4. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
5. After 1 hour, preheat oven to 450 degrees F.
6. Remove dough from bowl break into 4 pieces and press forming 4 round pieces into a lightly oiled baking pan.
7. Using your finger, poke deep holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
8. Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add pearl onions, cover and cook until the onions are transparent and cooked through.
9. Divide the onions onto each of the focaccia pieces, sprinkle the parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
10. Bake for about 10-15 minutes then add sun-dried tomatoes. The tomatoes will burn quickly so we only want to add them for the last 5 minutes.
11. Return to the oven and continue baking until the focaccia is golden brown, about another 5 minutes. Remove from oven and allow to cool on a rack.