mix the flour, salt, and yeast in the bowl of a stand mixer

add 2/3 of the water and stir on low with the dough hook

when the dough starts to come together add the last of the water slowly so it can incorporate

once the dough comes together let the machine knead it for 2 minutes

you're going to have a very soft dough to grease up a clean bowl or plastic box with a fitted lid

use your greased hands to scoop the dough into the prepared bowl or box

cover and let rise until about doubled in size, in a warm room that takes about 60 minutes

prepare 2 baking sheets with parchment paper or foil

when your dough has just about doubled preheat the oven to 420˚

grease up your hands again and gently begin to divide the dough, your best bet is to lift the bowl over the prepared sheets and scoop about 1/4 of the very soft dough on half the sheet, repeat with the remaining dough

let it rest and stretch a bit on its own and also gently pat it out with your fingertips until its roughly 8X12 or so, remember you're not trying to make it flat, you really want to save as much of the air in the dough as possible

if you like thicker focaccia, by all means, leave it thicker but remember to cook it longer so the center is baked through

dimple the dough all over and drizzle the rest of the olive oil over the dough

break up the sausage and crumble it over the top of the dough, dividing it between all four loaves

spread with the sliced onion

gently press the sausage and onion into the bread without flattening the dough

place the oven racks in this fashion one at mid-oven, and one halfway between mid-oven and the top

put the pans on the racks

bake for 20-25 minutes until the focaccia is baked through, rotate the pans halfway through the baking time