In the meantime, get ready your onions: Heat a significant sauté pan in excess of medium warmth. The moment warm, increase 2 tablespoons olive oil. As soon as the oil is heated, insert the onions and 1 teaspoon kosher salt. Prepare dinner onions, stirring just about every moment or two, right up until a medium brown, nearly caramel coloured, about 25 minutes. [See Note at end.] Scrape onions on to a plate to awesome although you complete the bread.
End the focaccia: When the dough is doubled, line a 9×13 cake pan with parchment paper and drizzle 2 tablespoons olive oil over it. Do not deflate your dough, just scrape it onto the oiled parchment. Drizzle the top of the dough with yet another tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It is okay if it doesn’t arrive at the edges. Permit the dimpled dough rest at room temperature for 15 minutes and heat your oven to 425°F. Just after 15 minutes, dimple the dough only exactly where necessary a minimal more into the corners. Allow rest for a final 15 minutes ahead of scattering the prime with onions, poppy seeds, and a number of pinches of salt.
Bake the focaccia: For 25 minutes, right until deeply golden brown at the edges and throughout the top. While it bakes, you can prepare any toppings you’d like to provide it with, these kinds of as cream cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.
To provide: Loosen the focaccia if it is trapped in any location and slide it into a chopping board. Minimize into 12 squares, employing a sharp knife to get by way of the onions on best without the need of pulling them off, and changing any that scatter. Consume appropriate absent.
Do forward: Focaccia retains at room temperature for 1 to 2 days. Reheat on a baking sheet at 350°F for 10 to 12 minutes.
Observe: These are not caramelized onions we do not need 60 to 90 minutes about small warmth with continual stirring. That is not how any ancestor of mine cooked onions. I’m intentionally applying a better heat for much more rapidly created taste. If they are not choosing up colour by 20 minutes, bump up the heat slightly. If they’re coloring way too rapidly to make it to 20 to 25 minutes, decrease the heat. We want to stopping shy of a dim bronzed shade, as the onions will complete in the oven and we do not want them to burn up.
