Praise be: Here’s another satisfying way to use Bermuda onions.



For the Dough
1 1/3 cups warm tap water
2 1/2 teaspoons or 1 envelope active dry yeast
4 tablespoons extra-virgin olive oil
3 1/4 cups unbleached all-purpose flour
3 teaspoons sea salt

For the Topping
3-4 tablespoons extra-virgin olive oil
1-3 teaspoons sea salt to caramelize onion
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
1 large Bermuda onion peeled and sliced thin
1 tbsp rosemary chopped fine (not the stems)



For the Dough
In a small bowl, add the water and sprinkle the yeast on top of the water. Add 3 tablespoons of the oil and whisk together. Set aside.
In large mixing bowl, add the flour and 3 teaspoons of salt; whisk together or mix together on low speed in your mixer.
Add the yeast mixture and about half of the flour mixture. Stir with a rubber spatula until it is combined. Attach the dough hook to your mixer and add the remaining flour. Mix on low speed for about three minutes. If the dough seems to be too dry, add warm water a teaspoon at a time until you obtain a softer dough.
Form the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
While the dough is rising, caramelize the onion if using it for topping.

For the Topping
In a large skillet, heat 1 tablespoon extra virgin olive oil over medium-low heat. Add the onions to the skillet and sprinkle 1 teaspoon of sugar over it. Stir occasionally and cook until tender (takes about 10-15 minutes
until golden).
Place the dough on a parchment lined baking sheet. Pat and press the dough gently until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing.
Cover the dough with a piece of plastic wrap and let it rise again until doubled in size (about 40-60 minutes).
Set a rack in the lower third of the oven and preheat to 425 F.
When the dough has doubled in size, remove the plastic wrap. Dimple the surface of the risen focaccia using your fingertips.
Brush on the remaining olive oil to the surface of the dough. Sprinkle on the sea salt.
Sprinkle on the chopped rosemary and caramelized onions.
Bake for 25-30 minutes, or until golden brown and puffed around the edges.
Remove from oven. Lift the focaccia from the pan with the parchment paper edges onto a cutting board. You’re supposed to let it cool a little on a rack before serving. Brush on a little olive oil (the last tablespoon from the 4 tablespoons in the ingredient list) on the hot focaccia. Cut and serve.