Ingredients:For the focaccia:4 cups of all purpose flour2 teaspoon kosher salt (or regular salt)4-5 tablespoon of olive oil1 envelope (2 & ¼ tsp)of instant Rapidrise dry yeast1 tablespoon of sugar1 and ¾ cups of luke-warm water In a large bowl combine the flour, kosher salt and 2 tablespoon of olive oil. Mix these together and then add the frothy yeast mixture to it.  Preheat the oven to 400F. While the dough is resting, chop the onions in juliennes. Heat a large pan and once hot add the butter and olive oil followed by onions. Once the onions start turning translucent add salt and pepper to taste. Keep stirring occasionally on medium to high heat until all the onions have caramelized i.e. turned golden brown. Remove from the pan and keep aside to cool.  Drizzle 1 tablespoon of olive oil onto the baking sheet/tray and spread it well covering the bottom and sides. Once the dough has risen to double, punch the dough and transfer it into a baking sheet.Using you fingertips, stretch the dough to cover the entire sheet. Spread some olive oil using a pastry brush or your hand to coat the entire dough. Cover with a clean cloth and let it rest in a warm place for another 30-40 minutes.  When focaccia has puffed up in the pan, using your fingertips create dimples (indentations) all over the surface of focaccia. Drizzle/brush some more olive oil if required and sprinkle the rosemary followed by caramelized onion covering the entire dough evenly. Bake the focaccia in the preheated oven for 20-30 minutes (check after every 15 minutes)or until the top starts turning light golden-brown. Remove from the oven and allow it to cool in the pan for 5 minutes before transferring it onto a cooling rack/dish.  Notes: 

You can use fresh rosemary or any herb like thyme, oregano of your choice instead of dry version just use more quantity when using the fresh herb. May be a couple of tbsps and roughly chop it before topping the dough. Add all fresh herbs before baking except basil. Preferably add basil after baking.  You can prepare this dough in-advance and refrigerate it overnight. Refrigeration will slow the rising process of the dough so when you want to bake it first spread in on the tray, coat with olive oil and give it some extra time to rise before adding the toppings and baking.  I’ve baked this focaccia in 9"X13" baking pan to get a thicker bread but you can always divide the dough in two parts and bake each part in 9"X 13" pan or use a large baking tray may be 16"X12" and bake the entire dough together to cater to a larger audience. 

That’s it our Caramelized Onion and Rosemary Focaccia is ready. Serve this bread warm just on its own or with a  spread of your choice or use it as a bread for your sandwiches. Enjoy! Happy Baking!!Shweta

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