A soft oily and salty Focaccia with crunchy corners and a very soft center covered with sweet baked onions. Just like the one you can find in Italian bakeries.
Add the flour in a large bowl and mix it with the instant yeast. Add the 2 teaspoons of sugar, 1 teaspoon of salt and 6 tablespoons of oil.
Mix with a fork and slowly add the warm water, a little bit at a time.
When the ingredients are mixed, start kneading energetically the dough with your hands for at least 10 minutes.
When you have a smooth ball of dough, cover the bowl with a damp cloth or a lid and set it aside in a warm place to rise for about 2 hours.
Line a baking sheet with parchment paper and with your hands stretch out the Focaccia dough until you have a nice rectangle with uniform thickness.
Drizzle some olive oil and set it in a warm place to rise again for about 30 minutes.
Preheat the oven at 200°C / 390°F.
Slice the onions in thick slices. The slices should be at least ¼ inch thick (7mm), slices too thin might burn.
Then with your fingers punch deep holes all around the surface of the dough, then cover the whole surface with the onions, in an even layer.
Drizzle abundantly with oil and sprinkle with coarse salt (as much as you like).
Bake for 18-20 minutes or until golden brown.
Notes
I used Yellow Onions but you can use the variety you prefer or even a mix. My onions were medium/small size so I used 3. If you have large onions you may need only 1 or 2.Focaccia is best eaten the same day. Although the next day, it could be reheated in the microwave to soften again. You can freeze the freshly baked focaccia for up to six months. Thaw in the microwave to have soft and warm focaccia, just like the freshly baked.