Focaccia With Blue Cheese And Honey Recipes

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
• Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey. Place on a serving platter and serve immediately.

BLUE CHEESE-BACON FOCACCIA

Steps:

• Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
• Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.
• Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.
• Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.
• Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12-15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.

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.