Small-Batch Fig and Onion Focaccia

In the bowl of a stand mixer fitted with the paddle attachment, place ¾ cup (180 grams) room temperature water and 1 tablespoon (14 grams) oil. Add flour, kosher salt, chopped sage, yeast, and onion powder. Beat at low speed for 4 minutes; scrape sides of bowl and paddle. Increase mixer speed to medium-low, and beat until dough pulls away from sides of bowl and forms a relatively smooth, slightly sticky, elastic ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. (Dough should be elastic enough to not tear when gently pulled.)

Oil a medium bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)

Line bottom of a 9-inch round cake pan with parchment paper. Brush with 2 teaspoons (10 grams) oil.

Turn out dough into prepared pan, and using just your greased fingertips, gently stretch dough to completely fill pan. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.

Uncover dough, and dimple with your fingertips, touching pan through dough without tearing dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough fills pan about halfway, about 30 minutes.

Preheat oven to 450°F (230°C).

Drizzle dough with remaining 2 teaspoons (10 grams) oil. Top with figs and onion.

Bake for 15 minutes. Reduce oven temperature to 425°F (220°C), and bake until golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 6 to 10 minutes more. Let cool in pan for 10 minutes. Carefully remove from pan. Serve warm, or let cool completely on a wire rack. Garnish with sage leaves and sea salt, if desired. Best served same day.