Focaccia

• 1 Au Pain Doré pizza dough
• 100 g grated Cheddar de l'Île-aux-Grues cheese, aged 2 years
• all-purpose flour
• sun-dried tomatoes
• 30 ml tomato oil
• 4 garlic cloves
• 30 ml grated parmesan cheese
• ½ red onion, finely chopped
• 1 fresh tomato, diced
• 15 basil leaves, coarsely chopped

Thaw pizza dough for 45 minutes at room temperature (dough is easier to use at room temperature). Knead cheddar cheese into the dough: adding a bit of flour will help. Hand roll the dough into a rectangular shape of approximately 13 x 35 cm (5 x 14 in). Let stand for a couple of minutes on a baking sheet. In the meantime, prepare a pesto-type sauce by combining sun-dried tomatoes, garlic and olive oil in a food processor and pureeing until smooth. Spread pesto sauce on the dough and sprinkle with chopped red onion. Bake for about 30 minutes at 180 ºC (350 oF). During baking, combine the diced tomato and basil leaves in a bowl and let soak.
Remove focaccia from the oven, add the tomato and basil mixture, sprinkle with parmesan cheese and return to the oven for an additionnal 15 minutes. Serve hot or cold.

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