Onion Focaccia with Olive Oil & Salt

Ingredients

¼ cup plus 2 tablespoons SOOC Tuscan herb olive oil
1 tablespoon SOOC Bread Dipping Seasoning
2 teaspoons SOOC Tuscan salt
1 ½ cups warm water
3 teaspoons active dry yeast (1 packet)
3 cups all-purpose flour
1 onion, thinly sliced

Directions

Stir warm water, yeast, and sugar in a large bowl; let sit 5–10 minutes until foamy. Mix in flour, salt, and ¼ cup olive oil until a sticky dough forms. Cover and let rise 1 hour.

Oil a 9x13 pan, gently spread dough into the pan, drizzle with remaining olive oil, and dimple deeply with your fingers. Scatter onions over the dough, press lightly, and sprinkle generously with flaky salt.

Let rise 20–30 minutes while oven heats to 425°F. Bake 20–25 minutes until golden with crisp edges and a soft center.

Slice when warm and dip in olive oil with bread dipping seasoning and sprinkle with more salt if needed.