Ingredients:

For Dough and Assembly:
● 3 cups bread flour
● 2 tsp sugar
● 1 1/2 tsp instant yeast
● 1 1/2 cups water, room temperature
● 6 tbsp South Chicago Packing Lard All-Purpose Shortening, melted, divided
● 2 3/4 tsp kosher salt

For Onions and Assembly:
● 2 tbsp South Chicago Packing Lard All-Purpose Shortening
● 4 medium yellow onions, cut into 1/4-inch slices
● 2 tbsp chopped fresh thyme
● Kosher salt and freshly ground black pepper, to taste
● 1/3 cup shredded Parmesan
● 1 tsp flakey sea salt

Directions:

1. For dough: Whisk flour, sugar and yeast together in a large bowl. Add water and 2 tablespoons of melted lard, and stir together until no dry flour remains, about 1 minute. Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.

2. Sprinkle salt over dough and mix with wet hands until salt is fully combined. Using wet hands, grab edges of dough, stretching upwards, and folding towards opposite sides of the bowl. Turn bowl 90 degrees and stretch and fold again. Continue turning, stretching and folding, until dough is slightly tighter and smoother, about 20 times, re-wetting hands if needed to prevent sticking. Cover and let sit at room temperature for an additional 20 minutes. Repeat the stretching and folding process 3 more times, allowing the dough to rest for 20 minutes between each stretch.

3. Coat a 9x13-inch baking pan with 3 tablespoons of melted lard. Invert dough into prepared pan. Gently press down to pop any large air pockets. Cover pan with plastic wrap and let proof at room temperature for 2 1/2 to 3 hours.

4. For caramelized onions: While dough is proofing, heat lard in a large skillet over medium heat. Add onions and cook, scraping up any brown bits from the bottom of the pan, until onions are golden-brown, about 15 minutes (reduce the heat if onions begin to darken too quickly). Add thyme and season with salt and pepper. Remove from heat and set aside.

5. Preheat oven to 400°F. Drizzle remaining lard over dough. Scatter caramelized onions and Parmesan evenly over dough. Dimple dough all over with your fingers, pressing to the bottom of the pan, pushing dough into corners and breaking any large air bubbles. Sprinkle with flakey salt. Bake, tenting with foil halfway through, until focaccia is golden-brown, about 15 to 20 minutes. Allow to cool at room temperature for at least 20 minutes. Slice and serve warm.