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Onion Rosemary Focaccia

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 cups warm water 110°F
  • 6 tablespoons olive oil divided
  • 2 large onions thinly sliced
  • 3 tablespoons fresh rosemary chopped
  • Flaky sea salt for topping

Method
 

  1. In a large bowl, combine the flour, yeast, and salt, then add the warm water and 4 tablespoons of olive oil, stirring until a wet, sticky dough forms.
  2. Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours until doubled in size.
  3. While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the sliced onions, stirring occasionally, for 15 to 20 minutes until golden and caramelized, then set aside.
  4. Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and spread it around to coat the bottom and sides.
  5. Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, using oiled fingers if the dough is sticky.
  6. Cover the pan loosely with a kitchen towel and let the dough rest for 30 minutes until puffy.
  7. Preheat your oven to 425°F.
  8. Using your fingers, dimple the entire surface of the dough, creating deep indentations, then drizzle with 2 more tablespoons of olive oil.
  9. Scatter the caramelized onions and chopped rosemary evenly over the top, then sprinkle with flaky sea salt.
  10. Bake for 20 to 25 minutes until the focaccia is golden brown on top and the edges are crispy, then let cool in the pan for 10 minutes before slicing and serving.