How long does it take to make Caramelized Onion Focaccia?

The dough is the same as regular focaccia: a cup and a half of water per half kilo of flour, about an hour of rising and baking at 220°C (430°F).

2 hr 50 minTotal

1 hr 2 minActive time

1 hr 48 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Slice the onion into thin rings	5 min
5	Heat the oil in a wide pot and fry the onion over medium heat 30–35 minutes, stirring	32 min
6	Remove about half of the onion to a bowl, for garnish, and leave the rest in a pot	—
7	Generously oil a 30×40 cm pan with olive oil, spread the dough in it with your hands all the way to the corners, and Let rise another 20–30 minutes	25 min
8	Preheat the oven to 220°C (430°F)	12 min
9	Press your fingertips all over the dough to make deep dimples	—
10	Drizzle the olive oil so the dimples fill up	—
11	Spread the caramelized onion over the dough	1 min
12	Sprinkle the coarse salt on top	1 min
13	Bake 20–25 minutes	22 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
The caramelized onion is already soft and sweet, and in the oven it only browns at the edges: spread it in a thin layer so the dough underneath can rise.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

Plenty of olive oil in the pan and on top, and coarse salt: the caramelized onion is sweet, and the salt balances it.