Halve and peel 3 small onions and slice into vertical strips.

Heat butter and one tablespoon of olive oil in a medium skillet over medium heat. Add in the onions and sprinkle with a pinch or two of salt. Cover, stirring occasionally until a deep golden. Remove and set a side.

Meanwhile; Mix the honey, warm water and yeast in a small measuring cup or bowl. Let proof for 10 minutes

In large bowl, stir together flour, salt, Italian seasoning, garlic powder, and black pepper.

Add the yeast/water to the dry ingredients stirring to combine.

When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.

Lightly oil a large bowl, place dough in bowl, and turn to coat with oil {going up and around the sides of the bowl}.

Cover with damp cloth and let rise in warm/dry place for 30-45 minutes.

Preheat oven to 450 degrees and grease rimmed baking sheet with a little olive oil.

Punch dough down, place on well oiled, rimmed baking sheet and spread out using your finger tips pat dough into 1/2-inch thick rectangle {keep it rustic looking}.

Using your knuckle, make indentations in the dough about 1/2-inch apart, {if making plain (without toppings} then prick dough with a fork in addition to making the indentations}.

Top the dough with the caramelized onions and olives. Slide the focaccia into your oven and immediately reduce the temperature to 375 degrees and bake for 17-20 minutes or until the focaccia is golden brown.

Let cool slightly, drizzle with roasted garlic olive oil, slice and serve!