Dough

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3 cups (16 ½ ounces) bread flour

2 teaspoons sugar

½ teaspoon instant or rapid-rise yeast

1 ⅓ cups ice water

3 tablespoons extra-virgin olive oil

1 ½ teaspoons salt

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Topping

½ cup extra-virgin olive oil

2 large onions, halved and sliced thin

2 cups jarred roasted red peppers, patted dry and sliced thin

3 tablespoons sugar

3 garlic cloves, minced

1 ½ teaspoons salt

¼ teaspoon red pepper flakes

2 bay leaves

3 tablespoons sherry vinegar

¼ cup pine nuts (optional)

1 tablespoon minced fresh parsley

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1. FOR THE DOUGH Pulse flour, sugar, and yeast in food

   processor until combined, about 5 pulses. With processor

   running, slowly add ice water and process until dough is

   just combined and no dry flour remains, about 10 seconds.

   Let dough rest for 10 minutes.

2. Add oil and salt to dough and process until dough forms

   satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.

3. FOR THE TOPPING Heat 3 tablespoons oil in 12-inch

   nonstick skillet over medium heat until shimmering. Stir

   in onions, red peppers, sugar, garlic, salt, pepper flakes,

   and bay leaves. Cover and cook, stirring occasionally, until

   onions are softened and have released their juice, about 10

   minutes. Remove lid and continue to cook, stirring often,

   until onions are golden brown, 10 to 15 minutes. Off heat,

   discard bay leaves. Transfer onion mixture to bowl, stir in

   vinegar, and let cool completely before using.

4. Press down on dough to deflate. Transfer dough to

   clean counter, divide into quarters, and cover loosely with

   greased plastic. Working with 1 piece of dough at a time

   (keep remaining pieces covered), form into rough ball by

   stretching dough around your thumbs and pinching edges

   together so that top is smooth.

5. Place ball seam side down on counter and, using your

   cupped hands, drag in small circles until dough feels taut

   and round. Space dough balls 3 inches apart, cover loosely

   with greased plastic, and let rest for 1 hour.

6. Adjust oven racks to upper-middle and lower-middle

   positions and heat oven to 500 degrees. Coat 2 rimmed

   baking sheets with 2 tablespoons oil each. Generously coat

   1 dough ball with flour and place on well-floured counter.

   Press and roll into 14 by 5-inch oval. Arrange oval on

   prepared sheet, with long edge fitted snugly against 1 long

   side of sheet, and reshape as needed. (If dough resists

   stretching, let it relax for 10 to 20 minutes before trying

   to stretch it again.) Repeat with remaining dough balls,

   arranging 2 ovals on each sheet, spaced ½ inch apart. Using fork, poke surface of dough 10 to 15 times.

7. Brush dough ovals with remaining 1 tablespoon oil and bake until puffed, 6 to 8 minutes, switching and rotating

   sheets halfway through baking.

8. Scatter onion mixture evenly over flatbreads, from edge

to edge, then sprinkle with pine nuts, if using. Bake until

topping is heated through and edges of flatbreads are deep

golden brown and crisp, about 15 minutes, switching and

rotating sheets halfway through baking. Let flatbreads cool

on sheets for 10 minutes, then transfer to cutting board

using metal spatula. Sprinkle with parsley, slice, and serve.