For the Bread: In a medium saucepan, place olive oil, garlic, shallot and thyme. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool.

Place flours, yeast, salt, honey and cooled olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin kneading the dough. I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Drizzle the bread with a little olive oil, cover tightly and chill in the fridge over overnight. Focaccia should double in size.

Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for another ~50 minutes.

For the filling, place onions, a generous pinch of salt and sugar in a medium size skillet. Cook over medium low heat, stirring occasionally. As the onions begin to soften, add balsamic. Continue to cook until onions turn a beautiful brown color- this could take up to 30 minutes. Once onions are cooked, remove from heat and cool completely.

Remove pan that is covering the focaccia dough. At this point the dough should have filled up the pan. Drizzle olive oil over the dough and begin dimpling the bread with your fingers. Be gentle as you dimple, the dough should express some air bubbles and have quite a jiggle to it. Evenly sprinkle about ⅔ of the cooked onions onto the bread. Cover onions with half of the gruyere cheese. Then pull all edges of the dough to the middle and begin tucking fillings. Fold the dough so that all of the filling is tucked away and gently flip the dough over so that the seam is on the bottom of the pan. Drizzle with a little more olive oil, then cover with the pan again and let the dough rise for another 40 minutes.

Preheat oven to 450 degrees. Remove top pan and give the bread some more dimples, sprinkle with flaky sea salt and then bake for about 14 minutes. Remove from the oven, drizzle with a little more olive oil then top with the remaining onions and gruyere. Sprinkle the sides of the bread with the Parmesan cheese.

Bake for another 15-20 minutes and then remove and cool! Sprinkle the top with more fresh thyme and flaky sea salt.

Serve warm or at room temperature with more olive oil and balsamic for dipping! Enjoy! Bread should be stored in refrigerator.