Nonna Vivian Cardia’s Genovese-Style Focaccia with Onions

If you’ve ever had a piece of warm, freshly baked focaccia in Italy, you’ll understand why it’s such an important part of Italian cuisine. Romans would give pieces of focaccia as an offering to their gods, and ever since, every region has its own specialty focaccia. This version is topped simply with white onions. What sets it apart is the water and oil emulsion that fills tiny indentations made by hand in the dough.