1. In the bowl of a stand mixer fitted with the paddle attachment, add yeast and water. Whisk and allow to sit for 5 minutes. Add flour, salt and olive oil. Knead for 5 minutes on medium speed, then cover bowl and allow to rest for 30 minutes. Knead for additional 5 minutes. Place dough in lightly greased large bowl. Spray the top of the dough lightly with nonstick spray. Cover and place in refrigerator for 12-24 hours.

2. Remove dough from fridge and allow to sit for 30 minutes to warm up. Drizzle a ½ sheet pan (13×18 inch) rimmed baking pan with olive oil. Place dough on pan and stretch the dough, using your hands to fit the pan. It’s okay if it doesn’t fit perfectly. Lightly spray the top of the dough with nonstick spray. Cover the dough with plastic wrap or a kitchen towel and allow to rise for 2 hours.

3. Roast garlic. Cut garlic head in half. Drizzle the exposed garlic cloves with olive oil and a sprinkle of salt. Wrap up loosely in aluminum foil. Bake in 400F oven for 30 minutes, or until garlic clove can be easily pierced with a knife.

4. Caramelize onions. Melt 2 tablespoons butter in large skillet over medium heat. Add thinly sliced onion to pan and season with salt. Reduce heat to medium low. Stirring frequently, cook for 30-40 minutes, or until onions are a golden brown color. If onions begin to get too dark in certain spots, you can add a splash of water to the pan.

5. Rosemary Garlic Olive oil. Stir together chopped rosemary, olive oil and squeeze out the garlic from one of the roasted garlic halves. Whisk to combine.

6. Once dough is done rising, drizzle 3 tablespoons Rosemary Garlic Olive Oil over bread. Using your fingertips, make indents in the dough. Add caramelized onion and thinly sliced potatoes. Brush remaining olive oil over potatoes. This helps them get crispy. Sprinkle cheese on top.

7. Place in 425F preheated oven and bake for 25-30 minutes, or until golden brown in color. Slice and enjoy!