Nancy Silverton's onion and sage focaccia Recipe - Los Angeles Times

Name: Nancy Silverton's onion and sage focaccia Recipe - Los Angeles Times
Total time: 90 min
Ingredients: 1 risen focaccia dough; 2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes; 1/2 large cubed Spanish onion, from a whole onion halved lengthwise and cut into 1-inch cubes (each cube will have several layers of onion); Olive oil for brushing; 1/3 cup loosely packed, roughly chopped sage leaves (about 30 chopped leaves); Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt

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We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?"...

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Ingredients

1 risen focaccia dough
2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes
1/2 large cubed Spanish onion, from a whole onion halved lengthwise and cut into 1-inch cubes (each cube will have several layers of onion)
Olive oil for brushing
1/3 cup loosely packed, roughly chopped sage leaves (about 30 chopped leaves)
Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt