Recipes

Focaccia With Red Onion, Asiago, And Thyme

Sarah Black|

Focaccia With Red Onion, Asiago, And Thyme
2.5 (2 ratings)
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This is a focaccia that comes together with little muss or fuss, using simple ingredients that are easily found and assembled. With a salad it makes a delicious and simple Friday night dinner.Excerpted from One Dough, Ten Breads, © 2016 by Sarah Black. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Servings
15
Focaccia with Red Onion, Asiago, and Thyme
Ingredients
  • 2 medium red onions
  • 2 tablespoon olive oil, plus more for the baking sheet
  • bunch of fresh thyme
  • 2 ounce asiago cheese
  • focaccia dough, fully fermented (see notes)
Directions
  1. Slice the onions very thinly, then place in a bowl and toss with 1 tablespoon of the olive oil. Pull the thyme leaves from the stems. Grate the cheese.
  2. Once the dough has doubled in volume, oil an 18-by-13-inch rimmed baking sheet with olive oil and scrape the dough onto it, let­ting the dough relax into its own shape.
  3. Drizzle 1 to 2 tablespoons olive oil over the top of the dough, then use your fingertips to gently press and dimple the dough, distributing the oil and stretching and pushing the dough evenly into the corners of the baking sheet.
  4. Because your dough is topped with olive oil, it does not need to be covered. Let it proof on the baking sheet until doubled in volume, 30 to 45 minutes.
  5. While the dough is proofing, preheat the oven to 450 degrees F, with a rack in the middle for baking and an empty pan for creating steam on the bot­tom of the oven. Have ready a spritzer filled with water near the oven and approximately 8 ounces of hot water to pour into the empty pan.
  6. Once the shaped dough has approximately doubled in volume, again use your fingertips to make dimples all over. Spread the onion mixture across the top, then sprinkle on the cheese, followed by the thyme, and press the ingredients gently into the dough.
  7. Once the shaped dough has approximately doubled in volume, again use your fingertips to make dimples all over. Spread the onion mixture across the top, then sprinkle on the cheese, followed by the thyme, and press the ingredients gently into the dough.
  8. Let the focaccia cool for 10 minutes on the baking sheet, then remove it from the pan and let it cool completely on a wire rack.
 
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