Add the lukewarm water and olive oil and Knead about 8 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
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
4
Slice the onion into thin rings.
KnifeCutting board
5
Heat the oil in a wide pot and fry the onion over medium heat 15 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.
To assemble
6
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
7
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.
8
Press your fingertips all over the dough to make deep dimples.
9
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.
10
Sprinkle the dill and sesame seeds on top.
11
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.
361calories
8 gprotein
49 gcarbs
14 gfat
● protein 9%● carbs 56%● fat 35%
Per serving (149 g), of 8 servings
For the Dough base · For the Caramelized Onion · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Sesame seeds: measured in tbsp in this recipe: 1 tbsp = 9 g · 573 kcal per 100 g · More about Sesame seeds →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
