Caramelized Onion Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, salt, and 1 tablespoon of chopped rosemary. Add warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours or until doubled in size.
2. Caramelize the onions
   While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply golden. Add balsamic vinegar, brown sugar, and thyme. Cook for another 5 minutes until the liquid has evaporated. Season with salt and pepper. Remove from heat and let cool.
3. Shape the focaccia
   Line a large baking sheet with parchment paper and drizzle with olive oil. Punch down the risen dough and transfer it to the prepared baking sheet. Using your fingertips, stretch the dough to fit the sheet, creating dimples across the surface. Cover loosely with plastic wrap and let rise for another 45 minutes.
4. Add toppings
   Preheat the oven to 425°F (220°C). Gently press more dimples into the dough. Spread the caramelized onions evenly over the surface, drizzle with remaining olive oil, and sprinkle with the remaining rosemary and flaky sea salt.
5. Bake to perfection
   Bake in the preheated oven for 20-25 minutes until the focaccia is golden brown and cooked through. Remove from the oven and let cool for 10 minutes on the baking sheet before transferring to a wire rack.
6. Serve
   Cut the focaccia into squares or rectangles. Serve warm or at room temperature. For the best flavor and texture, enjoy on the same day it's baked.