Red Onion-Fontina Sake Focaccia

Cooking Light
Sake has a mellow, subtly fermented essence that makes this easy dough taste like it rose for hours instead of just 45 minutes. It received our Test Kitchens' top rating.
14 servings


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1 package dry yeast
Dash of sugar
3/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided (about 10 1/3 ounces)
4 teaspoons stone-ground cornmeal, divided
1 teaspoon salt
1/2 cup warm sake (100° to 110°)
Cooking spray
1 1/2 cups vertically sliced red onion
1/2 teaspoon sake
1/2 teaspoon olive oil
Dash of freshly ground black pepper
1 teaspoon water
1 large egg white, lightly beaten
1 3/4 cups (7 ounces) shredded fontina cheese
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt


Dissolve yeast and sugar in 3/4 cup warm water in a small bowl; let stand for 5 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, 1 tablespoon stone-ground cornmeal, and 1 teaspoon salt in a large bowl; stir well with a whisk. Set aside.

Stir 1/2 cup warm sake into yeast mixture; immediately add to flour mixture, and stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 400°.

Turn dough out onto a baking sheet evenly sprinkled with remaining 1 teaspoon cornmeal. Gently press dough into a 12-inch circle. Lightly spray surface of dough with cooking spray; cover and let rise in a warm place (85°), free from drafts, 15 minutes.

Combine red onion, 1/2 teaspoon sake, olive oil, and dash of black pepper; toss well to coat. Combine 1 teaspoon water and egg white in a small bowl. Gently brush dough with egg white mixture; discard any remaining egg white mixture. Sprinkle fontina cheese evenly over dough, and top with the onion mixture. Sprinkle with thyme and 1 teaspoon kosher salt.

Bake at 400° for 35 minutes or until focaccia is deep golden brown and cheese is bubbly.

Created date

July 2007

Nutritional Information

Calories 169
Caloriesfromfat 26 %
Fat 4.9 g
Satfat 2.8 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 6.8 g
Carbohydrate 21.6 g
Fiber 1 g
Cholesterol 16 mg
Iron 1.3 mg
Sodium 422 mg
Calcium 86 mg