Grilled Rosemary & Onion Focaccia

1. Dissolve the the yeast in the warm water. 2. Add the honey to the yeast mixture and stir until the honey has dissolved. 3. Add 8 oz. flour and all of the oil, salt, pepper, onion, and rosemary. Mix together until a dough forms. The dough should be sticky but not wet. If needed, add a little more flour. 4. Oil the outside of the dough and place it in a covered bowl at room temperature until it has doubled in volume about 1 hour. Note: The ideal temperature for rising dough is around 90°F. If your kitchen is much colder than this, you can set your oven to preheat at 400°F For 1 minute. After 1 minute, turn the oven off (it should feel barely warm inside) and place the dough inside to rise. 5. Once doubled, remove the dough from the bowl and onto a liberally oiled baking sheet. Spread the dough out until it forms a 1/2 inch to 1 inch tall oval or rectangle about 12? long. 6. Let the dough rise another 30 to 45 minutes until it is slightly less than doubled in size. 7.In the meantime, preheat the grill. Set the grill up so one half is on high, and the other half is unheated. If using charcoals, arrange them on one half of the of the grill. 8. Once the bread has risen a second time, place the baking sheet with the focaccia over the heated section of the grill. Cover the grill and let the bread cook for 4-5 minutes or until the bottom of the bread is brown and solid enough to move. Note: This initial step of baking the bread on the baking sheet is necessary to give the bread shape and rigidity. Baking the loaf straight on the grill grate could cause it break apart and fall through. Be sure the baking sheet is liberally oiled. 9. Using a large spatula or peel, slide the focaccia on to the unheated portion of the grill, brown side down (make sure you oil the grates first). Cover the grill and cook another 5-10 minutes or until the top begins to turn a golden brown.  Depending on how hot your grill is, you may need to cook it longer. 10. Remove the focaccia loaf from the grill and let it cool a few minutes before serving. Drizzle the top with salt, olive oil, and extra rosemary if desired.