Steps

• Thinly slice the onions and transfer them to the casserole with the cane sugar, a pinch of salt, and water. Cook over low heat without a lid until the sugar dissolves and the onions become soft and creamy. It will take about 25 minutes during which it is important to stir often to prevent the onions from sticking or burning. Add the balsamic vinegar, continue cooking for a couple of minutes until the liquid dries up, then turn off the heat and let them cool.

• Mix room temperature water with the oil and dissolve the salt in it. Pour it into the bowl of the mixer, add the flour gradually, starting to mix with the paddle attachment. Once you have a homogeneous dough, replace the paddle with the dough hook and knead for at least ten minutes to get a smooth and elastic dough. At this point, let it rest: cover it with a cloth and leave it for half an hour at room temperature. Grease a 12.6 inches pizza pan or a 12.6 x 8.3 inches rectangular pan with extra virgin olive oil. After the resting time, take the dough, divide it into two parts, and roll one out with a rolling pin into a very thin sheet (it should be so thin that you can see your hand through it) and transfer it to the pan. If the dough tears, simply bring the two edges of the dough together to close the hole. Place the fresh cheese (stracchino) in walnut-sized pieces and distribute it to cover the entire surface. Add the cooled caramelized onions. Roll out the remaining dough into a thin sheet and lay it over the pan, pulling the dough to the edges. Trim the excess dough and seal the edges. Pinch the dough with your fingers to make holes on the surface to allow steam to escape. Brush the surface with extra virgin olive oil and bake in a preheated oven at 428°F for about 20 minutes. It is ready when the surface becomes beautifully golden. To get a crispy crust, you can move it to the top shelf during the last five minutes of baking. Let the focaccia cool for a few minutes before serving.