Nov 5, 2012

Onion and Sage Focaccia

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


1 risen round of focaccia dough as described in my previous post.
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. 


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