Focaccia

° Makes 1 loaf

I garnish my version of this Italian flatbread with onions and garlic. It’s delicious as a snack or as an accompaniment to soups and salads.

• 1 pound packaged fresh or frozen bread or pizza dough, defrosted if frozen
• 1 onion, peeled and sliced very thin (about 1 cup)
• 3 cloves garlic, peeled and sliced thin (about 1 tablespoon)
• 3 tablespoons olive oil
• 2 teaspoons fresh oregano, or 1 teaspoon dried
• 2 tablespoons grated Pecorino Romano or Parmesan cheese
• ¼ teaspoon freshly ground black pepper

Focaccia is usually round, so use a round pan if you have one; otherwise, use a cookie sheet. Line the pan with nonstick aluminum foil. Place the dough on the cookie pan and press to flatten it, then wet your hands with cold water and press on the dough, extending it to form a circle 10 to 12 inches in diameter. The dough is elastic and will tend to shrink back, so press firmly until the circle holds its shape. Prick the dough about 10 times with a fork.

Combine the onion, garlic, olive oil, and oregano in a medium bowl and spread the mixture evenly over the dough. Sprinkle with the cheese and let the dough rise at room temperature for 40 to 50 minutes, or until doubled in size.

Place a rack in the middle of the oven and preheat the oven to 425 degrees. Bake the focaccia for 25 to 30 minutes, until the dough is nicely browned and the onions are cooked. Let the focaccia cool on the pan for a few minutes, then transfer it to a wire rack and cool completely. Cut into wedges to serve.