Focaccia with Onion, Walnuts and Gorgonzola

Lightly oil an 8-inch cake pan or similar pan. Place the dough in the prepared pan and gently stretch it to the edges, pulling it from the center outward to achieve an even thickness. If the dough springs back toward the center and is difficult to work with, cover and set it aside to relax for 10 minutes, then continue coaxing the dough out to an even thickness. Cover with a kitchen towel and let rise until almost doubled in bulk and very soft and puffy, about 45 minutes.

While the dough is rising, in a sauté pan over medium-low heat, warm the olive oil. Add the onion and sauté until golden brown and very soft and sweet, about 20 minutes. Remove from the heat and let cool.

Preheat an oven to 475 degrees F.

Using your fingertips, dimple the dough vigorously in several places, leaving indentations about 1/2 inch deep. Again cover the pan with a towel and let rise for 20 minutes longer.

Spread the cooked onion evenly over the risen dough, then scatter the Gorgonzola over the onion. Top with the walnuts. Bake until golden brown and cooked through, 15-18 minutes. Transfer the pan to a rack and let stand until the focaccia is barely warm, about 10 minutes, then serve.