Caramelized Onion, Gorgonzola, and Walnut Focaccia

Ingredients

• 2 packages dry yeast (about 4 1/2 teaspoons)
• 1 teaspoon sugar
• 1 cup warm water (100° to 110°)
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour, divided
• Cooking spray
• 1 tablespoon olive oil
• 5 cups thinly sliced onion (about 2 large)
• 1/3 cup chopped walnuts
• 1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese

Preparation

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add salt; stir to dissolve.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. 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, about 45 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
4. While dough rises, heat oil in a large nonstick skillet over medium-low heat. Add onion; cover and cook 30 minutes or until onion is tender, stirring occasionally. Uncover and cook 5 to 10 minutes or until onion is golden brown and most of liquid evaporates, stirring often.
5. Punch dough down. Pat dough into a jelly-roll pan coated with cooking spray. (If dough resists stretching, let rest 5 minutes before proceeding.) Spread onion evenly over dough. Sprinkle walnuts and Gorgonzola evenly over top; cover and let rise in a warm place 30 minutes or until doubled in size.
6. Preheat oven to 400°
7. Bake at 400° for 25 to 30 minutes or until lightly browned. Cut into 15 pieces.