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Focaccia with Gorgonzola and Caramelized Onions

Fluffy and airy focaccia bread topped with sweet caramelized onions, sharp gorgonzola cheese, and crunchy toasted pecans.
Prep Time 10 hours
Cook Time 15 minutes
Total Time 10 hours 15 minutes
Servings 2 , 10-inch round loaves

Ingredients

For the Poolish:

  • 3/4 Cup plus 1 Tablespoon All Purpose Flour
  • 1/2 Cup Room Temp Water
  • 1/8 Teaspoon Instant Yeast

For the Topping:

  • 3 Large Vidalia Onions
  • 1/4 Cup Olive Oil
  • 1/3 Cup Coarsely Chopped Pecans
  • 1/4 Cup Crumbled Gorgonzola Cheese

For the Final Dough:

  • 1 Cup Room Temp Water
  • Poolish
  • 1/4 Cup Olive Oil
  • 1/2 Teaspoon Instant Yeast
  • 3 Cups All Purpose Flour
  • 1 1/2 Teaspoons Sea Salt
  • Cornmeal for dusting
  • Olive Oil for brushing

Instructions

  1. Combine the water, flour, and yeast in a medium mixing bowl. Stir until incorporated. Cover with plastic wrap, place in a warm spot, and let it ferment for 8 hours.
  2. To caramelize the onions, first remove the peels. Thinly slice all the onions and separate the layers. Heat the olive oil in a medium skillet over medium heat. Add the onions and cover with a lid. Stir often to prevent burning. Cook the onions for about 20-30 minutes until lightly golden. Remove from pan and let slightly cool.
  3. Add the pecans to a baking sheet and toast them in a 325 degree oven for 5 minutes, until lightly golden and fragrant. Set off to the side.
  4. In a large bowl, mix the poolish, water, olive oil, yeast, and 1/2 the flour, with a wooden spoon until combined. Add the remaining flour and salt. Mix until combined.
  5. Turn the shaggy dough out on to a clean surface and knead for 6-8 minutes.
  6. Add the dough to a lightly oiled large mixing bowl. Cover with plastic wrap and let the dough rise for 1 hour and 15 minutes, until doubled in size.
  7. Gently turn the dough out on to a lightly floured surface. Cut in half. Shape each half into a round. Place each round on to a cornmeal dusted piece of parchment paper. Cover with plastic wrap. Let it ferment for 50 minutes.
  8. Preheat the oven to 425 degrees F with two large baking sheets or a baking stone inside the oven.
  9. When the dough is proofed, gently press dimples in the dough and work it out into a 10 inch round.
  10. Brush the top with olive oil. Scatter 1/2 the onions, 1/2 the cheese, and 1/2 the pecans on each formed dough.
  11. Transfer the parchment to the baking sheets and bake the loaves for 15 minutes, until golden. Remove from oven and transfer to a wire rack to cool.