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Onion Rosemary Focaccia on a plate

Onion Rosemary Focaccia

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Prep Time 25 minutes
Cook Time 25 minutes
Minimum rising and cooling time 1 hour 40 minutes
Total Time 2 hours 30 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
  • 10 tablespoons olive oil divided
  • 2 large onions thinly sliced
  • 3 tablespoons fresh rosemary chopped
  • Flaky sea salt for topping

Method
 

  1. Combine flour, yeast, and salt in a large bowl; stir in water and 4 tablespoons oil until wet, sticky dough forms.
  2. Cover with plastic wrap; rise at room temperature 1 to 2 hours until doubled.
  3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium; cook onions 15 to 20 minutes until golden and caramelized, stirring occasionally. Set aside.
  4. Coat bottom and sides of a 9x13-inch pan with 2 tablespoons oil.
  5. Transfer dough to pan; gently stretch to fill, using oiled fingers if sticky.
  6. Cover loosely with kitchen towel; rest 30 minutes until puffy.
  7. Preheat oven to 425°F.
  8. Deeply dimple entire surface with fingers; drizzle with 2 more tablespoons oil.
  9. Scatter onions and rosemary evenly over top; sprinkle with flaky salt.
  10. Bake 20 to 25 minutes until top is golden brown and edges crispy; cool in pan 10 minutes before slicing and serving.