Focaccia With Gorgonzola Pine Nuts And Green Onions Recipes

FOCACCIA WITH SWEET ONION AND CAPER TOPPING

Steps:

• Mix the focaccia dough as directed and set in a warm spot to rise.
• Meanwhile, prepare the onion filling. Heat the olive oil over medium heat in a large, heavy lidded skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Add a generous pinch of salt, the capers, thyme and garlic, and turn the heat to low. Cover and simmer gently, stirring often, for 30 to 40 minutes, until the onions have cooked down and are very soft and lightly colored but not browned. They should taste sweet. Season to taste with salt and pepper and remove from the heat.
• When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
• Dimple the dough with your fingertips and spread the onion mixture over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown and bits of the onion topping are browned. Let rest for at least 10 minutes before serving, or allow to cool completely.

GORGONZOLA, GRAPE AND PINE NUT CROSTINI

Steps:

• 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
• 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
• 3. Spread a tablespoon of cheese mixture on each baguette slice.
• 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
• *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.

FOCACCIA WITH CHèRE AND GREEN ONIONS

Steps:

• Place 1 cup warm water in bowl of heavy-duty mixer. Sprinkle yeast over. Stir to dissolve yeast. Let stand 10 minutes. Mix in 1 cup flour. Cover bowl with plastic wrap. Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.
• Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge. Using paddle attachment, beat on lowest speed until blended. Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky). Cover bowl with plastic wrap and towel. let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Brush 2 heavy large baking sheets with oil. Transfer dough to lightly floured surface. Sprinkle with just enough flour to keep dough from sticking. Divide dough into 8 equal pieces. Shape each piece into ball; flatten each ball into disk. Transfer disks to prepared baking sheets. Let rise 30 minutes.
• Preheat oven to 425°F. With lightly floured fingers, press dough disks all over, dimpling surface. Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally. Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt. Let rise 15 minutes.
• Bake breads until golden, about 30 minutes. Transfer breads to racks. Brush each bread with 2 teaspoons olive oil. Serve focaccia warm.

FOCACCIA WITH GORGONZOLA, PINE NUTS AND GREEN ONIONS

Steps:

• To make the dough, in a bowl, using a wooden spoon, stir together the yeast, warm water and 1/4 cup of the flour. Let stand until foamy, about 20 minutes. Add the remaining 1 3/4 cups flour, the salt, cold water and olive oil. Stir with the wooden spoon until the dough pulls away from the sides of the bowl. Turn out the dough onto a well-floured work surface and knead until soft, supple and smooth yet still moist, 7 to 10 minutes. Place the dough in an oiled bowl, turning it once to coat with oil. Cover the bowl with plastic wrap, transfer to a warm place (about 75°F) and let the dough rise until doubled in bulk, 1 to 2 hours. Meanwhile, make the topping: In a small, dry fry pan over medium heat, toast the pine nuts, stirring constantly, until golden, about 1 minute. Remove from the heat, pour into a bowl and let cool. When cool, add the Gorgonzola, fontina and green onions. Toss to mix well. About 45 minutes before serving, place a pizza stone or baking tiles on the bottom rack of an oven and preheat to 500°F. On a floured work surface, punch down the dough and divide in half. Shape each half into a smooth ball. Roll out 1 ball into a round 7 inches in diameter and 1/2 inch thick. Transfer the dough to a well-floured baker's peel or a rimless baking sheet. Scatter half of the cheese mixture evenly over the surface to within 1/2 inch of the edge. Slide the dough round onto the heated stone or tiles and bake until golden and crisp, 10 to 12 minutes. Carefully slip the peel or baking sheet under the focaccia and transfer to a cutting board. Repeat with the remaining dough and cheese mixture. While the second round is baking, cut the first focaccia into 6 wedges and serve. Makes two 7-inch rounds