Focaccia Alle Cipolle

Ingredients

• Sea salt - To taste
• Fresh rosemary - 2 tablespoons, chopped
• Onions - 2 large, thinly sliced
• Olive oil - 1/4 cup
• Salt - 2 teaspoons
• All - purpose flour - 4 cups
• Warm water - 1 1/2 cups
• Active dry yeast - 2 1/4 teaspoons

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape.
7. In a skillet, heat some olive oil over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes.
8. Spread the caramelized onions evenly over the dough. Sprinkle with chopped rosemary and sea salt.
9. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
10. Remove from the oven and let it cool slightly before slicing and serving.