Asiago Onion Foccacia

And my kitchen is again covered in fine layer of flour. Its okay, all for the cause. I had some extra asiago cheese from bagels the other day. And as much as I spent on that cheese, I thought I’d better to put it to good use- soon!

I’m off today, and I have chosen to play all day in the kitchen. Actually, I sent out my application for the Amazing Race. So all morning (and last night) I trucked around town trying to gather all the final pieces from Cinnamon, and now it is no longer in my hands, but in the hands of the United States Postal Service. A little scary, I know. I paid for 2-3 day shipping, and it HAS to be there by January 16th at 5pm. UPS, I’m counting on you.

Okay, back to the foccacia.

Ingredients:
3 cups flour, more for kneading
1/2 t. basil
2 1/2 t. dry yeast
1/4 c. dry milk powder
1/4 c. shredded asiago cheese, more if you want it topped with cheese
2 T. kosher salt
2 1/2 T. olive oil, more for onions
1 1/4 cup warm water
1 1/2 t. oregano
1 onion, finely chopped

I began by heating olive oil in a skillet to saute the onion. Ahh, I begin most dishes in this manner. Chop onion, saute, season, what’s the next step? Saute for 10-15 minutes or until they are nice and dark golden brown.

Place warm water and yeast in large bowl. Let sit for a minute and then stir to dissolve yeast. All all other ingredients except flour. Add flour slowly.

Once formed into a dough, turn onto floured surface and knead for 10 minutes. This dough was still a little sticky, but its okay. Let rise in warm place for an hour. This dough doesn’t rise as much as a bread loaf dough would.

Briefly knead and separate into parts, shape dough as desired. I did a double batch and had 2 foccacia breads and one large pizza crust.

Preheat oven and baking stone to 400. Sprinkle corn meal on stone. transfer dough and bake for 20-25 minutes. Cool on rack.

I’ve nearly ate half of one and its only been out of the oven for half an hour!