Onion Focaccia Recipe

Proof the yeast

In a medium bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine flour and salt and mix briefly to combine.

Combine and knead

Add the foamy yeast mixture and 1/4 cup olive oil to the flour. Mix on low speed until the ingredients come together, then increase to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, stir to combine then knead on a lightly floured surface for 8–10 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1 to 1.5 hours (timing depends on room temperature).

Stretch and second rise

Generously oil a 9x13-inch (or similar-size) rimmed baking pan. Transfer the risen dough to the pan and gently stretch it to the corners. If it resists, let rest 10 minutes and then continue stretching. Cover loosely with plastic wrap and let rise again until puffy, about 30–45 minutes.

Prepare onions

While the dough is rising for the second time, heat 3 tablespoons olive oil in a skillet over medium heat. Add the thinly sliced yellow onion and shallot (if using). Cook, stirring occasionally, for 8–12 minutes until onions are softened and just beginning to brown at the edges. You want them translucent and slightly sweet but not deeply caramelized. Season with 1/2 teaspoon freshly ground black pepper and remove from heat to cool slightly.

Dimple the dough

After the second rise, use your fingertips to press deep dimples all over the dough, pressing down between your knuckles to create characteristic indentations. Do this in several passes so the dough stays puffy in the dimples.

Top the focaccia

Spread the cooked onions evenly over the dimpled dough, leaving small pockets of exposed dough for crisping. Sprinkle the chopped rosemary (if using) and the 1 teaspoon Aleppo pepper evenly over the top. Drizzle an additional 1 tablespoon olive oil across the surface, making sure some oil pools in the dimples. Sprinkle the 1 teaspoon Maldon salt flakes across the top, adjusting to taste.

Bake

Preheat the oven to 450°F (230°C) as the dough finishes its second rise. Place the pan on the middle rack and bake for 18–22 minutes or until the top is golden-brown and the edges are crisp. Rotate the pan halfway through baking for even color if your oven has hot spots.

Final seasoning

Remove the focaccia from the oven and immediately drizzle the remaining 1 tablespoon olive oil evenly over the top. Sprinkle additional Maldon flakes and the remaining 1/2 teaspoon Aleppo pepper to taste. Let rest in the pan for 5–10 minutes to set.

Serve

Transfer to a cutting board, slice into squares or strips, and serve warm or at room temperature. The focaccia is excellent the same day; reheat briefly in a 350°F (175°C) oven if serving later.