Pour flour into a large bowl and make a well in the center. Add warm water into the well. Sprinkle yeast over the water and slowly stir until a rough mass of dough forms.

Stir in the salt and olive oil, mixing together until a sticky dough forms.

Turn out the dough on a very lightly floured surface. This dough is very sticky, so use the stretch and fold kneading method for about 5-7 minutes. This will allow some air to get into the dough. It should eventually stick to itself instead of your hands.

Rub oil into a medium bowl and place dough inside. Cover with plastic wrap or a damp towel. Allow the dough to rise until a little over doubled in size. Depending on the temperature in your house, this should take 60-90 minutes.

Prep your toppings while the dough is rising. Slice onions into very thin half circles. Slice the asparagus on a diagonal into 1 1/2 - 2 inch pieces.

Pour 2 tbsp of the olive oil to a 9”x13” pan, spreading it evenly along the bottom. Place the dough in the pan. Gently stretch the dough out with your fingers all the way to the corners.

Cover the dough again and allow to rise for 30-60 minutes until it's 1.5x the size. While the dough is rising, heat the oven again to 450°F.

Spread a little oil on your hands, and push a lot of dimples into the dough. Drizzle the rest of the oil , about ¼ cup, over the top of the dough. Gently push the onions and pieces of asparagus into the top of the dough. Sprinkle with salt and fresh ground pepper.

Bake the dough for 20-25 minutes until golden brown and very firm.

Allow the focaccia to cool in the pan for 10 minutes before transferring to a cooling rack. The bread needs to cool for at least another 20 minutes before cutting.