For the Bread:
3 cups bread flour, plus extra
3/4 tbsp kosher salt
1 tbsp honey
1 tbsp olive oil, plus extra
1 1/2 cup warm water (between 100-110 degrees F), plus extra
1 packet of dry active yeast

For the Toppings:
3-4 oz danish blue cheese, crumbled
6 oz wedge of brie (more or less), cut into thin slices
4 thick slices bacon, cooked then crumbled or sliced in small pieces (if you use thin sliced bacon, use more of it)
1-2 fresh jalapenos, thinly sliced (more or less depending on how spicy you like it)
1 maui onion, sliced
1 tbsp canola or olive oil
2 cloves of garlic, minced
3 fresh sage leaves, chopped
3 tbsp unsalted butter
kosher salt
freshly cracked black pepper

First, in a large liquid measuring cup, dissolve honey in 1/2 cup hot water. Then add 1 cup lukewarm water, about 105-110 degrees F (so you have a total of 1 1/2 cups), 1 tbsp olive oil, and the packet of yeast to the measuring cup. Mix thoroughly to dissolve the yeast. Set aside for 5-10 minutes until the yeast has become active and the mixture has started foaming and bubbling. If after 10 minutes, nothing has happened, start again with a new set of ingredients, until the yeast appears active.

While waiting for the yeast to activate, oil a large bowl and set aside. In a separate bowl add the flour and salt; stir to combine.

Once the yeast appears active, oil a wooden spoon and your hands to prevent the dough from sticking during the kneeding process. Pour the yeast mixture into the flour and stir with the greased wooden spoon until almost all of the flour pulls together and forms a ball. Feel the dough. You are looking for the dough to be soft and slightly moist, but not terribly sticky. If there is still extra flour, simply add more warm water; if the dough seems too moist add more flour (although some flour will be incorporated in the kneeding process).

Turn the dough out onto a lightly floured clean surface. Kneed the dough with oiled hands for 5 to 10 minutes until the dough is smooth and elastic. If the dough starts to stick to the kneeding surface, lightly repowder the surface with a little more flour. Work the kneeded dough into a ball, then place the ball into the large oiled bowl, seam-side down. Cover the bowl with oiled plastic wrap and a clean towel and set the bowl in a warm draft-free area. Often, i will turn my oven onto 200 degrees and set the bowl on a counter near the oven if the rest of my house is too cool.

Allow the dough to rise for about 1 1/2 hours until it has at least doubled in size and the yeast has had time to ferment. Punch down the dough with floured hands and reform the dough back into a ball. Re-cover and allow the dough to continue rising for another 45 minutes. During the second rising, preheat oven to 450 degrees. Lightly grease a large sheet pan with sides, then dust with a small amount of flour.

While the dough is rising prepare the toppings. Preheat a saute pan over medium to medium-low heat. Once the pan is hot, add the canola oil. Add the sliced onion to the pan. Caramelize the onion over medium to medium-low heat, stirring occasionally. This will take 20-30 minutes. Do not try to speed up the process, burnt onions are not what you are trying to achieve. Once the onions have a nice golden color to them season them with kosher salt and freshly cracked black pepper. Remove the caramelized onions from the pan and set aside.

At the end of the second rising make the garlic-sage butter. Place a saute pan over low heat. (You can use the same pan as used for the onions). Add the butter to the pan. Once the butter has melted, add the minced garlic and chopped sage. Infuse the flavors of the garlic and sage into the butter by cooking over low heat for 4-5 minutes, stirring occasionally. Season with kosher salt and freshly cracked black pepper. Turn off heat and leave butter in pan until ready for assembly.

Turn the dough out onto the prepared sheet pan. Using floured hands, work the dough out so that it covers the entire surface of the pan evenly. Spoon the garlic butter evenly across the dough, using the back of the spoon to spread it out. Evenly distribute the caramelized onions, bacon, and jalapeno slices across the top of the dough. Next add the brie and blue cheese, again try to evenly distribute them. Finish by sprinkling some freshly cracked black pepper over the top.

Bake in a preheated 450 degree oven for 15-25 minutes, until the cheese is bubbly and the bottom of the crust is golden brown. (Just take a quick look under using a spatula.) Remove from the oven. Allow the bread to rest for at a few minutes before slicing and serving. Enjoy!