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

Ingredients

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.

Instructions

• 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.