Start by dissolving the yeast in the water to prepare the dough.
Combine flour, water, yeast in a bowl, and mix well. Add the extra virgin olive oil and salt and knead the dough into a ball.
Cover with cling film and leave to rise for 2 hours at room temperature.
Once the dough has risen, roll it out onto an oiled baking tray. Add a little oil and spread the dough with your fingers.
Season with salt, add fresh thyme and bake in a preheated oven at 200°C for 40 minutes.
Meanwhile, prepare the caramelized onions.
Peel the onions and cut them into slices. In a nonstick pan, heat a tablespoon of extra virgin olive oil, add the onions and stew for a few minutes. Then add a tablespoon of sugar and half a glass of water. Caramelize for a few minutes.
Take the focaccia out of the oven and let it cool down. Garnish the focaccia with the caramelized onions, the slices of lard and the flakes of Fontina PDO. Add the chopped hazelnuts, the figs and a few thyme leaves.