French Onion Stuffed Focaccia

1: Make the focaccia dough, about 30/40 minutes before you plan to tip the dough into the tray.

2: Start on the onions; caramelize five medium onions on low heat.

3: Grate a ton of Gruyère, cheddar, mozzarella, or emmental cheese (whatever you prefer).

4: Set the caramelized onions aside to cool off.

5: Tip the dough into the tray, add in 1/3 of the cheese and half of the onions, and fold up/flip the dough as shown.

6: Proof the dough for 1-2 hours.

7: Parbake at 220C (430F) for 12 minutes.

8: Remove from the oven, add additional cheese, onions, and black pepper.

9: Return to the oven for an additional 10 minutes or until the cheese starts to turn golden brown.

10: Let cool for at least 15 minutes before cutting in.