Preheat the oven with a pizza stone to 450°.
Bread: In a large bowl combine all the ingredients just until mixed together and cover with a towel or plastic wrap, but don’t make it air tight. Let rise for 2 hours.
Next, divide the dough into 3 pieces and form into balls by lightly flouring each and pulling down underneath the bread until a soft smooth surface has been formed. Be careful not to over-due this process. Let rest for 30 more minutes.
Dust the tops of the dough balls with more flour and score using a knife. Place the dough ball on a piece of parchment paper and then onto the baking stone or place the bread directly on the pizza stone. Bake for 30 to 35 minutes or until the outside has formed a dark hard crust.
Remove the bread and cool to room temperature before slicing and serving.
Sauce: In a medium size pot over medium heat add in the butter and onions and cook until caramelized, about 20 minutes. Stir in the brown sugar ½ way through the caramelization process.
Next, add in the garlic and cook for 2 to 3 minutes before adding in the tomatoes.
Cook over low heat for 30 minutes before finishing with balsamic vinegar, salt and pepper.
To Plate: If you did not buy a log of goat cheese, form the crumbles together to form a bowl and place it in the center of a bowl. Pour the tomato sauce over top and garnish with fresh chopped herbs and sliced bread.