Combine lukewarm water, yeast, and honey in a mixer bowl. Let it foam for 10 minutes.

Add cold water, lemon zest, 2 tablespoons olive oil, salt, rosemary, and red onions.

Slowly add flour while mixing on low speed.

Switch to the bread hook attachment and knead on low for 10 minutes.

Oil the bowl, cover with plastic wrap, and let the dough rise for 1.5-2 hours.

Remove plastic wrap and mix for 30 seconds.

Divide the dough into two pieces and press into greased 9-10 inch round pans.

Create dimples with your fingers.

Cover with a damp towel and let rise for 2 hours.

Preheat the oven to 400°F.

Brush the tops of the loaves with remaining olive oil.

Sprinkle with salt and pepper, and decorate with onion slices if desired.

Bake for 25-30 minutes, until golden brown.