Meanwhile, prepare your onions: Warmth a massive sauté pan more than medium heat. After hot, add 2 tablespoons olive oil. At the time the oil is heated, add the onions and 1 teaspoon kosher salt. Cook onions, stirring each and every minute or two, right up until a medium brown, virtually caramel colored, about 25 minutes. [See Note at end.] Scrape onions on to a plate to cool even though you finish the bread.
End the focaccia: When the dough is doubled, line a 9×13 cake pan with parchment paper and drizzle 2 tablespoons olive oil over it. Do not deflate your dough, just scrape it on to the oiled parchment. Drizzle the prime of the dough with another tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It’s all right if it doesn’t achieve the edges. Allow the dimpled dough relaxation at place temperature for 15 minutes and warmth your oven to 425°F. Just after 15 minutes, dimple the dough only wherever essential a small even more into the corners. Enable relaxation for a closing 15 minutes right before scattering the top with onions, poppy seeds, and a handful of pinches of salt.
Bake the focaccia: For 25 minutes, right up until deeply golden brown at the edges and across the prime. Although it bakes, you can put together any toppings you’d like to provide it with, this sort of as product cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.
To serve: Loosen the focaccia if it is trapped in any location and slide it into a chopping board. Minimize into 12 squares, employing a sharp knife to get as a result of the onions on leading without the need of pulling them off, and changing any that scatter. Consume right away.
Do in advance: Focaccia retains at room temperature for 1 to 2 times. Reheat on a baking sheet at 350°F for 10 to 12 minutes.
Be aware: These are not caramelized onions we do not require 60 to 90 minutes about reduced warmth with consistent stirring. That is not how any ancestor of mine cooked onions. I’m intentionally making use of a larger heat for much more speedily designed flavor. If they are not selecting up coloration by 20 minutes, bump up the warmth slightly. If they are coloring much too rapid to make it to 20 to 25 minutes, lower the warmth. We want to stopping shy of a dim bronzed colour, as the onions will complete in the oven and we really don’t want them to burn.