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1
In a standing mixer fitted with the paddle, mix the warm water with the yeast and sugar.
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2
Let stand until foamy.
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3
Add 1/4 cup of the olive oil to the yeast mixture and combine.
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4
At low speed, add the flour and salt and mix for 2 minutes.
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5
Change to the bread hook and knead the dough at medium low speed for 8 minutes; the dough will be very sticky.
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6
Scrape the dough into a well-oiled large bowl and brush with olive oil.
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7
Cover with plastic wrap and let the dough rise in a cool place until doubled in bulk, about 1 1/2 hours.
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8
Using floured hands, punch down the dough and turn it out onto a lightly floured surface.
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9
Cut the dough into quarters and roll it into 4 balls.
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10
Set 2 balls of dough on each of 2 oiled cookie sheets.
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11
Brush the dough with olive oil and let it stand uncovered in a cool place for 15 minutes.
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12
Using oiled fingertips, press and stretch each ball of dough into an 8-inch round.
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13
Dimple the rounds slightly with your fingertips; brush with olive oil.
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14
Let the dough rise in a cool place until light, about 1 hour and 15 minutes.
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15
In a large skillet, heat 2 tablespoons of the olive oil.
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16
Add the onion, water and chopped thyme and season with salt.
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17
Cook the onion over low heat, stirring occasionally, until very soft and golden brown, about 1 hour; let cool.
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18
Set a pizza stone in the oven and preheat to 450; the stone will be fully heated in about 30 minutes.
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19
Using a mandoline, thinly slice the fingerling potatoes.
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20
In a bowl, toss the potatoes with a little olive oil, salt and pepper and the thyme sprigs.
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21
Dimple the dough again and top with the caramelized onion and the potatoes.
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22
Slide 2 of the focaccias onto the pizza stone and bake for 12 to 15 minutes, or until golden brown and puffed around the edges.
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23
Remove the focaccias from the oven, top them with dollops of Robiola cheese and drizzle with olive oil.
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24
Return them to the oven for 1 minute to warm the cheese.
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25
Repeat with the 2 remaining focaccias.
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26
Serve hot.
