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FIG, RED ONION, PECORINO, AND THYME TOPPING

Makes enough for 1 focaccia

1 cup fig jam

About 2 tablespoons water

2 red onions, thinly sliced into rings

¼ pound young pecorino or Manchego, shaved

Leaves from 3 thyme sprigs

Leaves from 1 or 2 rosemary sprigs

Sea salt and freshly ground black pepper

Extra virgin olive oil, for drizzling

Combine the jam with 2 tablespoons water in a small saucepan and warm over low heat, stirring, until the jam is the consistency of honey, adding a little more water if needed. Remove from the heat.

Spoon the jam over the dough, using the back of the spoon to spread it evenly and leaving a 1-inch border all around. Scatter the onions evenly over the jam, then follow with the pecorino. Sprinkle the herbs over the top. Season with salt and pepper and finish with a few good lashes of olive oil.

Transfer the pan to the oven and bake for 15 minutes. Rotate the pan front to back and bake for about 15 minutes more, until the focaccia is golden brown. Remove it from the pan, transfer to a wire rack, and cool for at least 10 minutes. Cut into squares and serve warm.