Method

1. For focaccia, place Krusteaz Professional<b> </b>Buttermilk Pancake Mix, flour, Italian seasoning, yeast and 1 tablespoon salt in mixer bowl. Using a dough hook, mix on low speed until blended.
2. Add water and mix on low speed 4 minutes. Scrape bowl and dough hook.
3. Continue to mix on low speed an additional 4 minutes. During last 15 seconds of mixing, pour 1 oz (2 Tbsp) olive oil down sides of bowl to coat dough. Turn off mixer; remove dough hook.
4. Cover and let dough rise 45 minutes or until double in size.
5. Divide dough in half and place in 2 lightly greased 24 x 16 x 1-inch sheet pans. Let rest 10 minutes. Press dough into each pan. Brush with additional olive oil, if desired.
6. Proof in warm (90°-110°F), draft-free place or proof box 45 minutes or until double in size. Dock dough with dowel or end of spoon to make indentations 1-inch apart onto surface of dough.
7. For topping, place onions and 2 oz (1/4 cup) olive oil in large skillet. Sauté over low heat, stirring occasionally, for 20 minutes or until onions are caramelized and golden brown.
8. Add brown sugar and 3/4 teaspoon salt; stir to mix well.
9. Top dough with sautéed onions, fresh sage leaves and kosher salt.
10. For convection oven, bake at 300°F 14 -18 minutes; for standard oven, bake at 350°F 15-20 minutes.