INGREDIENTS

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment
proof the yeast with the sugar in the water for 5 minutes, or until
the mixture is foamy, add the flour, the salt, 3 tablespoons of the
oil, and 1/2 cup of the Parmesan, and combine the dough well. With  the
dough hook knead the dough for 2 minutes, or until it is soft and
slightly sticky. Form the dough into a ball, transfer it to an oiled
bowl, and turn it to coat it with the oil. Let the dough rise,  covered
with plastic wrap, in a warm place for 1 1/2 hours, or until  it is
double in bulk. The dough may be made up to this point, punched  down,
and kept, covered and chilled, overnight. Let the dough return  to room
temperature before proceeding with the recipe. Press the  dough evenly
into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1  inches, and let it
rise, covered loosely, in a warm place for 1 hour,  or until it is
almost double in bulk.  In a bowl stir together the remaining 1/4 cup
Parmesan, the  mozzarella, the Gorgonzola, the Fontina, the onion, and
pepper to  taste and sprinkle the mixture evenly over the dough.
Drizzle the  remaining 2 tablespoons oil over the cheese mixture and
sprinkle the  focaccia with the coarse salt. Bake the focaccia in the
bottom third  of a preheated 400F. oven for 35 to 45 minutes, or until
it is golden  brown, let it cool in the pan on a rack, and serve it
warm or at room  temperature.  Gourmet December 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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