Focaccia Alle Cipolle

Ingredients

Active dry yeast

2 teaspoons

Warm water

1 cup (110°f/43°c)

All-purpose flour

3 cups

Sea salt

1 teaspoon

Olive oil

1/4 cup, plus extra for greasing and drizzling

Onions

2 large, thinly sliced

Fresh rosemary

2 tablespoons, chopped

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes, or until it becomes foamy.
2. In a large mixing bowl, combine the all-purpose flour and sea salt. Create a well in the center of the flour mixture and pour in the yeast mixture along with 1/4 cup of olive oil.
3. Mix the ingredients together until a dough begins to form. Knead the dough on a lightly floured surface for approximately 5 minutes, until it becomes smooth and elastic.
4. Transfer the kneaded dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. While the dough is rising, prepare the caramelized onions. In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10 minutes. Remove from heat and set aside.
6. Preheat the oven to 425°F (220°C).
7. Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and gently press the dough into a rectangle shape.
8. Spread the caramelized onions evenly over the surface of the dough. Sprinkle with the chopped fresh rosemary and a pinch of sea salt.
9. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
10. Remove the focaccia from the oven and let it cool slightly before slicing. Drizzle with a bit more olive oil before serving, if desired.