Here is the super yummy onion-tomato focaccia I made to go with last night's dinner.
For the crust I used my favorite whole wheat pizza dough from The New Basics Cookbook. I had actually taken dough out of the freezer for pizza earlier in the week, but then it turned out to be too hot to bake pizza! I wasn't sure how the dough would be after sitting in the fridge that long - it had a definite sour dough smell to it - but it was just fine, maybe even better.
For the topping, I used tomatoes from our little front porch garden and a simple marinade recipe adapted from the Barefoot Contessa:
1 small onion thinly sliced
3 ripe cherry tomatoes
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Baked at 425 degrees for about 20 minutes - Delicious!
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