italian herb focaccia with three cheeses and caramelized onions Recipe
Source: Pastry chef Bill Gormley of The Greenbrier
2 cups water, at 70 degrees F
2 teaspoons RapidRise yeast
4 to 4 1/2 cups bread or all-purpose flour
1 tablespoon sea salt
1/4 cup olive oil, plus additional for coating dough
Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes.
Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6-7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.
When the dough has risen, take it out of the bowl and place on a 15-inch-by-10-inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn't spring back.
Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:
2 onions, sliced and caramelized (see note)
3/4 cup shredded Asiago cheese
3/4 cup shredded sharp Cheddar cheese
3/4 cup shredded Gruy