Focaccia Alle Cipolle E Rosmarino

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 teaspoons

Warm water

1 1/2 cups (110°f/43°c)

Sea salt

1 teaspoon (for the dough) + extra for topping

Olive oil

1/4 cup (plus extra for greasing and drizzling)

Fresh rosemary

2 tablespoons, chopped

Onions

2 large, thinly sliced

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
2. In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
3. Stir the mixture until a dough forms, then transfer it to a floured surface. Knead the dough for about 5 minutes until it is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, punch it down gently and transfer it to a greased baking sheet. Using your fingers, press the dough out to fit the sheet, creating dimples all over the surface.
7. In a skillet, heat a drizzle of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 10 minutes.
8. Spread the caramelized onions evenly over the surface of the dough. Sprinkle with chopped fresh rosemary and an extra pinch of sea salt.
9. Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Remove from the oven and let it cool slightly before slicing and serving.