Four-Cheese Focaccia
| Yield: | 1 servings |
| Categories: |
| A; (1/4-ounce) package | ||
| ; (2 1/2 teaspoons) | ||
| ; active dry yeast | ||
| 1/2 | ts | Sugar |
| 1 | c | Lukewarm water |
| 3 1/2 | c | Unbleached all-purpose flour |
| 1 | ts | Table salt |
| 5 | tb | Olive oil |
| 3/4 | c | Freshly grated Parmesan |
| 1 | c | Grated whole-milk mozzarella; (about 1/4 pound) |
| 1/2 | c | Finely crumbled Gorgonzola; (about 2 ounces) |
| 1 | c | Grated Fontina; (about 3 ounces) |
| 1 | sm | Onion; sliced thin |
| 1 | ts | Coarse salt; or to taste |
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