Red Onion-Fontina Sake Focaccia

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.

Yield: 14 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 26%
  • Fat: 4.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.8g
  • Carbohydrate: 21.6g
  • Fiber: 1g
  • Cholesterol: 16mg
  • Iron: 1.3mg
  • Sodium: 422mg
  • Calcium: 86mg

Ingredients

  • 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

Preparation

  1. Dissolve yeast and sugar in 3/4 cup warm water in a small bowl; let stand for 5 minutes.
  2. 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.
  3. 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).
  4. 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.)
  5. Preheat oven to 400°.
  6. 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.
  7. 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.
  8. Bake at 400° for 35 minutes or until focaccia is deep golden brown and cheese is bubbly.
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