Topping recipe

Focaccia Cipolla Caramellata e Gorgonzola

Name: Focaccia Cipolla Caramellata e Gorgonzola (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 90g Extra-virgin olive oil; 55g Warm water; 5g Fine sea salt; 120g Gorgonzola dolce (about 4 oz, in small nuggets); 250g Yellow onion, thinly sliced and caramelised (2 large onions raw, about 1 cup cooked); 2g Fresh thyme leaves (3–4 sprigs); 40g Walnuts, roughly chopped (⅓ cup); 2g Flaky sea salt (½ tsp); 10g Extra-virgin olive oil (finishing drizzle) (2 tsp)

Salamoia, Gorgonzola dolce, Yellow onion, thinly sliced and caramelised, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Salamoia

Build each pan

After the dough is shaped

1pan

Pan size

base

Salamoia

¼ cup60 g

Cheese

Gorgonzola dolceAdded for the last 8 minutes of the bake

about 4 oz, in small nuggets120 g

Toppings

Yellow onion, thinly sliced and caramelisedCooked slowly in oil for 30–40 min until deep gold

2 large onions raw, about 1 cup cooked250 g

Fresh thyme leaves

3–4 sprigs2 g

Walnuts, roughly choppedOptional

⅓ cup40 g

Finishing

Flaky sea salt

½ tsp2 g

Extra-virgin olive oil (finishing drizzle)

2 tsp10 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Whisk the warm water and salt together until no grains remain, then whisk in the olive oil until the mixture turns cloudy. It will separate within a minute — whisk it again right before you use it. Pour it over the dough immediately after dimpling so it pools in the wells; do not let it sit on the dough for more than 10 min before baking. Never cook this.

Extra-virgin olive oil

90 g

Warm waterBody temperature — helps the salt dissolve

55 g

Fine sea salt

5 g

Put it together

Once the sauce is made, for each pan

BeforeDimple the dough, pour over the salamoia, and spread the caramelised onion over the whole pan with the thyme and walnuts.
DuringAbout eight minutes before it's done, drop the gorgonzola on in nuggets so it melts without burning.
AfterFlaky salt and a little oil over the top.

Shopping list

For 1 pan

Extra-virgin olive oil90 g

Warm water55 g

Fine sea salt5 g

Gorgonzola dolce120 g

Yellow onion, thinly sliced and caramelised250 g

Fresh thyme leaves2 g

Walnuts, roughly chopped40 g

Flaky sea salt2 g

Extra-virgin olive oil10 g

Pair with

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