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Blue cheese, onion & pine nut focaccia
Blue cheese, onion & pine nut focaccia
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Prep Time:
105 minutes
Cook Time:
10 minutes
Total Time:
115 minutes
Bake up a winning blue cheese, onion, and pine nut focaccia for ultimate comfort and flavor.
Ingredients:
  • 260g plain flour
  • 1 tsp dry active yeast (about 1/2 sachet) (see note)
  • 7.20 gm honey
  • 36.40 gm olive oil
  • 40g unsalted butter, softened
  • 100g strong blue cheese (such as gorgonzola, Stilton or Roquefort)
  • 40.00 ml toasted pine nuts
  • 1/2 small red onion, thinly sliced
Instructions:
  • Combine 1/3 cup (50g) flour in a bowl with yeast, honey, and 1/2 cup (125ml) lukewarm water. Let the mixture sit for 20 minutes until it begins to froth.
  • In a large bowl, add the remaining flour and create a well in the center. Pour in the yeast mixture, oil, and 1 teaspoon of salt. Mix with your hands until a soft but firm dough forms, then transfer to a floured surface and knead for 10 minutes until it becomes smooth, elastic, and shiny. Alternatively, knead using the dough hook of an electric mixer. Place the dough in a clean, lightly oiled bowl, cover with a tea towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
  • Preheat your oven to 200°C and lightly oil 2 baking trays. Deflate the dough with your fist to remove air, then divide it into 2 pieces. Roll each piece into a 2cm-thick, 25cm x 30cm rectangle, and place them on the trays.
  • In a small bowl, combine butter and cheese, then mix in the nuts. Spread half the mixture down the middle of each focaccia half, leaving a 1cm border. Brush edges with water, fold over to make rectangles, press edges gently, and slash the tops. Scatter most of the onion on top, reserving some for garnish. Bake for 8-10 minutes until pale golden. Cut into wedges and serve warm, garnished with remaining onion.

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