Onion Focaccia

Instructions

1. 1

   Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add flour and salt. Stir until a shaggy dough forms.

   Tip: The foamy yeast mixture ensures proper fermentation and rise.

2. 2

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add 30ml of olive oil gradually while kneading until fully incorporated.

   Tip: The dough should be soft but not sticky; adjust flour or water slightly if needed.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

   Tip: A warm spot in your kitchen will help the dough rise faster.

4. 4

   While dough rises, heat the remaining 30ml olive oil in a large pan over medium heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply golden and caramelized. Add minced garlic in the last 2 minutes. Season with salt and pepper.

   Tip: Low and slow caramelization develops sweet, complex onion flavors—don't rush this step.

5. 5

   Preheat oven to 220°C. Punch down the risen dough and stretch it into a 30x25cm rectangle on a parchment-lined baking sheet.

   Tip: Use your fingertips to gently stretch the dough, working from the center outward.

6. 6

   Spread the caramelized onions evenly over the dough surface, leaving a small border. Sprinkle with fresh rosemary leaves and sea salt flakes.

   Tip: Don't press the onions too firmly—they should sit on top of the dough.

7. 7

   Bake for 20-25 minutes until the edges are golden brown and the focaccia springs back slightly when lightly touched.

   Tip: A golden crust indicates proper baking; if the bottom isn't crispy enough, place the baking sheet on the lowest oven rack for the final few minutes.

8. 8

   Remove from oven and brush lightly with extra virgin olive oil if desired. Cool for 5 minutes before slicing and serving.

   Tip: A light drizzle of quality olive oil after baking adds richness and enhances the rosemary aroma.