Cheats Cheesy Focaccia Recipes

Steps:

• Place the first six ingredients in a bread machine pan in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. , Meanwhile, saute onions in butter in a large skillet until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add garlic and Italian seasoning; cook 1 minute longer., Make deep indentations 1 in. apart in dough, using the end of a wooden spoon handle. Top with onions and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 220C/200C fan/gas 7. Make up a bread mix following packet instructions, stirring in olive oil and parmesan.
• Roughly roll out the dough on a lightly oiled baking sheet. Press all your fingers randomly into the dough, push dolcelatte into the holes, then drizzle over a little extra olive oil. Bake for 25 mins until golden and cooked through. Serve warm or at room temperature.

Steps:

• In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
• Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
• Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
• Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Steps:

• Lightly grease a pizza pan or large baking sheet.
• Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
• Spread oil over top of dough.
• Evenly sprinkle with cheese, hot red pepper flakes and salt.
• Let rise, uncovered, until doubled, from 15 to 30 minutes.
• Preheat oven to 400F (200C).
• Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
• Bake in centre of preheated oven until golden, about 25 minutes.
• Slide bread off pan and onto a cooling rack.
• FOR FOCACCIA:.
• Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
• Omit hot red pepper flakes.
• Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.