Sounds cliche, but this bread is amazing. I'm just saying.
Onion and Sage Focaccia
Adapted from a recipe I've been wanting to try forever by Nancy Silverton and published in the Los Angeles Times
2 ounces low moisture mozzarella cut into 1/2 inch cubes.
1/2 of a large red onion cut into one inch cubes.
Olive oil to brush on the top of the bread.
1/3 C chopped sage leaves (do not chop finely).
Pinch of sea salt.
- Preheat oven to 450 degrees F.
- Gently press your fingertips into the dough 5 times to push the edges out.
- Press the pieces of cheese into the dough one at a time while pressing toward the rim of the pan. The cheese should be flush with the dough.
- Do the same with the onion squares.
- Brush the top of the dough with olive oil and sprinkle with the sage and salt.
- Let the dough rise for about 30 minutes, until puffy.
- Bake until golden brown, about 30 to 40 minutes.
- Move the pan to the floor of the oven to crisp the bottom, about 2 to 5 minutes.
- Remove the pan and move the focaccia to a cooling rack by slipping a fork underneath and sliding it carefully out of the pan.
- Let cool a few minutes.
- Cut into wedges and serve.