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1
Prepare the dough: In the mixer bowl, stir together yeast, water and sugar.
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2
let stand until yeast begins to foam, about 5 minutes.
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3
Add flour, oil and salt.
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4
Attach the flat beater and mixer bowl to the mixer.
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5
Set to speed 2 and mix until a dough forms.
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6
Remove the flat beater and attach the dough hook.
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7
Set to speed 4 and knead until dough is soft, smooth and slightly sticky, about 3 to 4 minutes.
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8
If dough is sticking to the bottom of the bowl, add flour 1 tbsp (15 ml) at a time.
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9
Using your hands, form dough into a ball.
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10
Place back in the mixer bowl, brush with olive oil and cover with a towel.
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11
let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in bulk.
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12
Press dough evenly into prepared baking pan and cover with a towel.
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13
let rise until again doubled in bulk, about 1 hour.
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14
Meanwhile, prepare the topping: In a large skillet, heat 1 tbsp (15 ml) of the olive oil over medium heat.
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15
Add onions and cook, stirring frequently, for 15 to 20 minutes, or until golden brown.
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16
Meanwhile, place oven rack in the middle position, add a baking stone if you have one and preheat oven to 425F (220C).
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17
Using your fingertips, make shallow indentations all over dough.
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18
Brush with the remaining 1 tbsp (15 ml) oil, letting it pool in the indentations.
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19
Arrange caramelized onions on top and gently press into dough.
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20
Sprinkle lightly with sea salt.
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21
Place pan on baking stone, if using, and bake for 20 to 25 minutes, or until focaccia is golden and reaches an internal temperature of 200F (100C).
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22
Using a large spatula, slip focaccia off pan and onto a rack to cool.
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23
Cut into large squares and serve warm or at room temperature.
