Side Italian

Blue cheese, onion and pine nut focaccia

Name: Blue cheese, onion and pine nut focaccia
Prep time: 105 min
Cook time: 10 min
Total time: 115 min
Yield: 6
Cuisine: /italian
Ingredients: 1 3/4 cups (260g) strong (baker's) flour (see note); 1 teaspoon dry active yeast (about 1/2 sachet) (see note); 1 teaspoon honey; 2 tablespoons olive oil; 40g unsalted butter, softened; 100g strong blue cheese (such as gorgonzola, Stilton or Roquefort); 2 tablespoons toasted pine nuts; 1/2 small red onion, thinly sliced

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1h 45m

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Fill your kitchen with the comforting scent of freshly baked blue cheese, onion & pine nut focaccia -- the winner of this week's foodfight!

1 3/4 cups (260g) strong (baker's) flour (see note)
1 teaspoon dry active yeast (about 1/2 sachet) (see note)
1 teaspoon honey
2 tablespoons olive oil
40g unsalted butter, softened
100g strong blue cheese (such as gorgonzola, Stilton or Roquefort)
2 tablespoons toasted pine nuts
1/2 small red onion, thinly sliced

Method

1.

Stir 1/3 cup (50g) flour in a bowl with yeast, honey and 1/2 cup (125ml) lukewarm water. Stand for 20 minutes until starting to froth.
2.

Place remaining flour in a large bowl. Make a well in centre, then add yeast mixture, oil and 1 teaspoon salt. Mix with your hands to form a soft but firm dough, then turn out onto a floured surface and knead for 10 minutes or until smooth, elastic and shiny. (Or knead using dough hook of an electric mixer.) Transfer to a clean, lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
3.

Preheat the oven to 200°C and lightly oil 2 baking trays. Punch the dough with your fist to knock out the air, then divide into 2 pieces. Roll each into a 2cm-thick, 25cm x 30cm rectangle, then place on trays.
4.

In a small bowl, mash butter and cheese together with a fork, then fold in the nuts. Spread half the mixture lengthways down 1 half of each focaccia, leaving a 1cm border around the edges. Brush borders with water, then fold over to make 2 long rectangles, pressing down edges gently. Score a couple of shallow slashes in top. Scatter focaccias with most of the onion, reserving a little to garnish. Bake for 8-10 minutes until pale golden. Cut into wedges, then serve warm, garnished with remaining onion.