Onion Gorgonzola Focaccia

Karen, FamilyStyle Food

I grew up eating a version of pizza we bought by the slice at our neighborhood bakeries, wrapped in wax paper and eaten at room temperature. Unlike the pie we’d order hot and delivered in a box, it had a wide, airy crust and was topped with a thick layer of chunky tomato sauce – no cheese.

I didn’t connect the dots until many years later that my favorite snack was a version of focaccia, with a distinctly Italian-American spin. I still love it, and now that the family bakeries of my childhood are a memory, I make this easy bread at home with a more grown-up topping.

Onion Gorgonzola Focaccia
By Karen
Makes 8 pieces


2 ½ cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 tablespoon olive oil
3 tablespoons butter
1 large red onion, sliced
1 teaspoon sugar
½ cup crumbled Gorgonzola cheese
1 thinly sliced scallion


Combine the flour, 1 teaspoon salt, yeast and oil in the bowl of an electric mixer. Stir in 1 cup water. Mix on medium speed 3 minutes. Cover bowl loosely with a towel and let rest 5 minutes.

Switch to the dough hook and knead dough for 1 minute – the dough should be fairly sticky but stretchy.

Transfer dough to an oiled bowl, cover and let rise until doubled in bulk; about 2 hours.

Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the onions, sugar and remaining ½ teaspoon salt. Stir, then lower heat and cover the pan. Cook 15 minutes or until the onions are very soft. Uncover and continue cooking until the onions are deep brown, stirring frequently. Set aside.

Place the dough on an oiled 13 x 9-inch rimmed baking pan and spread the dough toward the edges of the pan – it will spring back and not quite reach.

Cover and let rest 20 minutes.

Preheat oven to 450°F.

Gently dimple the dough while stretching with your fingers to evenly cover the pan the rest of the way. Sprinkle the onions over the dough; bake 20 minutes or until golden.

Distribute the cheese over the hot focaccia. Sprinkle with sliced scallions. Serve warm or place on a rack until cool.

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