Focaccia With Blue Cheese And Honey Food

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

BLUE CHEESE, BALSAMIC ONION MARMALADE AND WALNUT FOCACCIA

Steps:

• Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with the 3 tablespoons olive oil. Begin panning and dimpling the dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 4 hours for the final rise.
• When the dough reaches the rim of the pan, preheat the oven to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap and top the dough with the walnuts, pressing them into the dough. Spread the onion marmalade over the dough. Then top with the blue cheese, spacing the crumbles evenly so that every piece of the focaccia will include a pocket of blue cheese as well as walnuts and onions.
• Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 10 to 12 minutes longer, or until the edge of the focaccia is golden brown and the dough is springy when poked in the center. The undercrust of the focaccia as well as the onions should be caramelized to a golden brown.
• Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let it cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
• Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
• Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
• In a large frying pan or saucepan, heat the oil over medium heat. When the oil is hot, add the onions, lower the heat to medium-low, and saute, stirring occasionally, for 25 to 30 minutes, or until the onions begin to soften and turn translucent. Do not cook over high heat, as the outside of the onions will char before the interior has softened and sweetened. Continue stirring for another few minutes, until the onions have softened and begin to turn a light amber color. Add the sugar and continue stirring until the sugar melts and begins to bubble. Clear a space in the center of the pan, pour the balsamic vinegar directly into the hot pan, and then stir the onions into the vinegar. Continue stirring for 1 to 2 minutes, until all the onions are coated, and then remove the pan from the heat.
• In a mesh strainer set over a clean saucepan, strain the onions, pressing them with a large spoon to release their juice, and wait a few minutes until they stop dripping. Return the strained onions to the saucepan in which they were cooked and set them aside.
• Bring the juice to a simmer over medium-high heat, stirring continuously, until thickened. This should take only a few minutes, so don't leave the pan unattended. As soon as the juice thickens into a honeylike syrup, remove it from the heat, pour it all back over the onions, and stir with a rubber spatula until they are coated with the syrup. Stir in the salt and pepper and let the onions cool.
• Transfer the mixture to a container, seal tightly, and refrigerate for up to 2 weeks or transfer to sandwich-size resealable freezer bags and freeze for up to 6 months. Defrost at room temperature before using.
• 1 1/2 to 2 cups.

FOCACCIA WITH BLUE CHEESE AND HONEY

Steps:

• In a large bowl, or the work bowl of an electric mixer dissolve yeast in the milk.
• Add sugar and 1 cup of the flour.
• Mix well and let stand in a warm place about 15 min for the yeast to activate.
• Mix another 2 1/2 cups of flour into the yeast mixture with the dough hook attachment until smooth.
• With the machine running, add 1 cup and knead for 6 minute.
• Turn out onto a board and lightly knead in remaining 1/2 cup flour, if needed.
• The dough should remain rather wet to ensure a soft and light bread.
• Shape the dough into a ball and put it in a oiled bowl.
• Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 20 minute.
• Turn dough out onto a lightly floured work surface.
• Press dough with your fingers to gently stretch dough to fit in the pan.
• Then use a rolling pin to lightly flatten.
• Oil an 11x17-inch baking sheet with 1/3 cup olive oil. Line with parchment paper and brush the paper with oil. (This just makes it easier to get the bread out of the pan after baking.).
• Transfer the dough to the baking sheet.
• Using your fingertips, nudge the dough into a rectangle.
• Cover and let rise again until doubled, 30-40 minute.
• To bake, preheat oven to 400ºF.
• Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough.
• Brush olive oil over the top, filling in the wells.
• Sprinkle the salt and rosemary over the surface.
• Bake until crisp on the bottom and golden brown on top, about 30-35 minute.
• Top with crumbled blue cheese and drizzle with honey.
• Cut into wedges and serve warm.

FOCACCIA WITH HERBED-HONEY PLUMS AND PROSCIUTTO

Steps:

• In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
• Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
• Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
• While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
• In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
• Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
• Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
• Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.

CHEAT'S CHEESY FOCACCIA

Steps:

• Heat oven to 220C/200C fan/gas 7. Make up a bread mix following packet instructions, stirring in olive oil and parmesan.
• Roughly roll out the dough on a lightly oiled baking sheet. Press all your fingers randomly into the dough, push dolcelatte into the holes, then drizzle over a little extra olive oil. Bake for 25 mins until golden and cooked through. Serve warm or at room temperature.

FOCACCIA WITH CARAMELIZED ONIONS, PEAR AND BLUE CHEESE

Steps:

• In a large bowl, combine the water, yeast, and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
• Meanwhile, in a skillet, heat one tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, for 10 minutes.
• Preheat the oven to 450 degrees. Oil a 9x13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
• Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

ROSEMARY FLATBREAD WITH BLUE CHEESE, GRAPES AND HONEY (FOCACCIA)

Steps:

• In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
• Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a piece of lightly floured parchment paper. Press the grapes into the dough and sprinkle with sea salt.
• Slide the flatbread with parchment onto the hot stone and bake for about 12 - 15 minutes, or until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.