Focaccia With Blue Cheese And Honey Recipes

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

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.

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.

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.