Gorgonzola Focaccia Food
FIG FOCACCIA WITH GORGONZOLA CHEESE
Categories Bread Cheese Fruit Bake Super Bowl Blue Cheese Fig Winter Family Reunion Potluck Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.
MAMA'S FAMOUS FOCACCIA WITH OPTIONAL GORGONZOLA TOPPING
This yummy bread can be made in advance, cut into pieces and frozen. It is the perfect bread to serve with pasta or hearty soups. Makes one 12 X 17 inch Focaccia
Provided by That Napa Chicken R
Categories Yeast Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Focaccia:.
- Stir the yeast into the warm water in a large bowl: let stand for 10 minutes. Stir in the olive oil, the flour and salt. Knead on a lightly floured surface until smooth and elastic about 5 minutes.
- Place the dough in an oiled use (olive oil) bowl and cover with plastic wrap. Let rise until double in size, about 1 1/2 hours. Flatten and stretch the dough to cover as much the bottom of an oiled 12 by 17 inch baking sheet. Dimple the dough with your fingertips.
- If not using a topping such as the gorgonzola, dimple the top of the bread using your finger to make indents about 1" deep. Drizzle olive oil on top of the bread- it should run down into the dimples- that is great!
- Topping:.
- Mix the cream, gorgonzola cheese and rosemary in a food processor. Spread the mixture over the dough with a rubber spatula. Season with freshly ground black pepper. Brush the top with olive oil.
- Finishing:.
- Now let the dough rise for 1 hour. Meanwhile, preheat the oven to 400.
- Bake for about 20 minutes. After the bread cools, cut into squares and serve warm or at room temperature.
Nutrition Facts : Calories 192.6, Fat 8.9, SaturatedFat 3.9, Cholesterol 14.8, Sodium 563.7, Carbohydrate 21.6, Fiber 0.9, Sugar 0.1, Protein 6.2
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- With a large metal spoon, stir together the flour, salt, yeast and water in a 4-quart bowl or the bowl of an electric mixer until combined.
- If using a mixer, fit it with the paddle attachment and mix on low speed until all the ingredients are hydrated and begin to form a wet ball of dough, about 2 minutes. Set the dough aside to rest for 5 minutes. Switch to the dough hook, add one-fourth cup olive oil and resume mixing on medium-low speed until all of the oil is incorporated and the dough is sticky, supple and smooth; it should clear the sides of the bowl and stick just a little to the bottom. This will take 3 to 4 minutes. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
- If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, after about 3 minutes, stop mixing and set the dough aside to rest for 5 minutes. Then add the olive oil, dip your hand or spoon again in the water and continue to work the dough for 3 to 4 more minutes. The dough should be very sticky, but it should also have some texture and structure. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
- Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to come to room temperature, about 2 hours, before making the focaccia.
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Directions. Stir or crumble yeast into the water in a mixing bowl and let it sit for 10 minutes to soften. Sift the flour into a wide bowl with the salt and pour over the yeast and water mixture, half of the olive oil and the lard (or butter). Combine to create a dough.
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Reviews 4Servings 6Cuisine Italian
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Reviews 4Servings 6Cuisine Italian
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