This take on a focaccia uses olives and onions as toppings. The sweetness of the onions and saltiness of the olives combine perfectly to take this focaccia to the next level.
Preheat over to 400°F. Slice onions thinly. In a large pan, heat up 2 tbsp of olive oil. Place onions in pan, season with salt, and cook until they're softened on low heat, and slightly browned, about 40 minutes. Place to the side.
Cut kalamata olives in half, lengthwise.
Grease a baking sheet with 1tbsp of olive oil. Roll out pizza dough and place on the greased baking sheet. Spread 1 tbsp of olive oil over the pizza dough.
Top focaccia with onions and olives.
Bake focaccia for approximately 30 minutes, or until focaccia is golden brown on the edges. Remove from the oven and top with a nice finishing salt, like maldon salt, fresh rosemary and a drizzle of olive oil.
You can make the pizza dough on your own. If you do, just search this site for "focaccia," and a great non-knead pizza dough recipe will come up.
You can also buy pizza dough at your local Italian grocery store.
When cooking onions in the pan, make sure not to overcook them, because they will finish cooking in the oven when the focaccia bakes.
The focaccia size is 11.5 x 17.5 inches. If you don't have a baking sheet this big, you can use less dough, or use all the dough, just keeping in mind that your focaccia will be on the thicker side.