Focaccia With Blue Cheese And Honey Recipes

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.

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.