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Servings Per Recipe: 1
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Slice the onions and cook them gently for about 30 minutes, or until they release all their moisture and become soft.
When the dough has doubled in volume, take it out of the bowl. Punch it down and bring it together on the work surface.
Roll the dough into a rectangle, roll it up on the rolling pin, and unroll it over the sheet pan. It it's too sticky, press it into the sheet pan with your fingers.
Press the dough into the corners of the sheet pan. There should be a little extra dough all around the focaccia to form the border.
Press down the dough with your fingertips to deflate. Cover the dough with plastic wrap and let rise until twice as thick.
Spread the onions over the dough. Arrange the olive halves over the onions, leaving a 1-inch border. Drizzle with olive oil and sprinkle with coarse salt.
Bake until golden brown.
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