Caramelized Onion Focaccia

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡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.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡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.

For the Caramelized Onion

1. 4
   Slice the onion into thin rings.

   KnifeCutting board
2. 5
   Heat the oil in a wide pot and fry the onion over medium heat 30–35 minutes, stirring, until it is deep brown.

   StoveWide, shallow pot

   💡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.
3. 6
   Remove about half of the onion to a bowl, for garnish, and leave the rest in a pot.

   Bowl

To assemble

1. 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.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan
2. 8
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡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.
3. 9
   Press your fingertips all over the dough to make deep dimples.
4. 10
   Drizzle the olive oil so the dimples fill up.
5. 11
   Spread the caramelized onion over the dough.

   💡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.
6. 12
   Sprinkle the coarse salt on top.
7. 13
   Bake 20–25 minutes, until the focaccia is golden and crisp underneath.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.