Make the dough: In a bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until slightly foamy. Add flour, salt, and 2 tablespoons olive oil. Stir with a spoon until a shaggy dough forms.

Knead briefly: Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic. It should be soft and slightly tacky but not sticky.

First rise: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 45–60 minutes, or until doubled.

Prepare the onions and garlic: While the dough rises, warm 1 tablespoon olive oil in a skillet over low heat. Add the onion with a pinch of salt. Cook slowly, stirring now and then, for 8–10 minutes until softened and lightly golden. Add garlic and thyme, and cook 1–2 minutes more. Remove from heat and cool.

Pan and shape: Line your air fryer basket or insert pan with parchment and brush generously with olive oil. Gently turn the risen dough into the basket and press it out to fit, about 3/4–1 inch thick. If it springs back, let it rest 5 minutes and try again.

Second rise: Drizzle 1 tablespoon olive oil over the dough. Cover loosely and let it rise for 20–25 minutes until slightly puffy.

Dimple and top: With oiled fingertips, press deep dimples all over the surface. Scatter the cooled onion and garlic evenly. Drizzle another tablespoon of olive oil on top, and add a pinch of flaky salt and pepper.

Air fry: Preheat the air fryer to 350°F (175°C) if your model requires it. Cook for 14–18 minutes, until the top is golden brown and the center feels set. If the top browns too fast, tent loosely with foil during the last few minutes.

Finish: Let the focaccia cool for 5–10 minutes, then lift it out using the parchment. Brush lightly with more olive oil and a little flaky salt. Slice and serve warm.