Onion and sage focaccia

Name: Onion and sage focaccia
Ingredients: 1 risen focaccia dough (see related recipe); 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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Step 1 Heat the oven to 450 degrees. Remove the dishcloth from the top of one of the focaccias and, using your fingertips, gently tap down on the focaccia with about 5 light strokes to nudge it towar

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Ingredients

1 risen focaccia dough (see related recipe)
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