Focaccia Topped with Everything Good

IMG_4746Happy new year everyone! I know, I know, I’m a little late. The holidays were so different this year that it seems like they just came and went all in one big blur and it’s so hard to believe that we’re in 2014 already. I didn’t really make any resolutions this year because I honestly don’t think I could handle any more change at the moment so I’m just going to continue on with what I’m doing and hope that 2014 is a better year. ¬†Are you guys cool with that? Good. Me too.

So about this focaccia…IT’S AMAZING! I’ve made this little guy several times over the years and have basically eaten the whole damn thing in one sitting every time. That’s how good it is. And it keeps getting better because I keep thinking of new little things to add or tweak. This time I did a half & half – one side is caramelized onion with gorgonzola and pears and the other side is caramelized onion with pear and Brie and dried cranberries. Oh and there’s this delicious, syrupy, tantalizing reduced balsamic vinegar drizzle over the whole flippin’ thing. If your mouth isn’t watering right now then we can’t be friends. Actually, scratch that. We can be friends because that means I get to eat this whole thing and you have to find yourself something else to chew on. Yeah, that works.

Focaccia Topped with Everything Good

(adapted from this Food & Wine recipe)

1 cup warm water

2 1/4 t active dry yeast

1/2 t honey

2 1/2 cups all-purpose flour

1/2 cup plus 1 T extra-virgin olive oil

1 t kosher salt


1 large onion, thinly sliced

1 large pear (I’ve used red or Bartlett), cored and thinly sliced

1/2 cup crumbled gorgonzola

1/2 wheel of Brie, thinly sliced

1/2 cup of dried cranberries

1/2 cup of balsamic vinegar

In a large bowl, combine the water, yeast, and honey and let stand for about five minutes. Stir in 1 cup of the flour and a 1/4 cup of the oil and let stand for another five minutes. Stir in the remaining flour and salt and knead on a lightly floured surface until the dough is smooth and easy to work with. Place the dough in an oiled bowl, cover it with plastic wrap and let it rise for about an hour.

While the dough is rising, heat a large skillet over medium/low heat and add 1 tablespoon of olive oil. Add the onions and stir them to evenly distribute the oil. And now you wait. And wait. And wait some more. There are a lot of short-cut ways to “caramelize” onions but I like to do it the low, slow, old-fashioned way which means low heat, minimal fussing, and deliciously melty onions every time. If you wanted to you could turn them on very low and let them go for even longer than the hour it will take the dough to rise but you don’t have to. Just stir them every once in awhile and watch them turn brown and lovely. If they ever look too dry to you, just add a touch more oil. When they look nice and brown and delicious, take them off the heat and transfer them to a small bowl.

Preheat the oven to 450 and oil a rimmed baking sheet. Scrape the dough onto the sheet and stretch and press it to fit the pan as best you can. Dimple the dough all over with your fingers and drizzle it with 2 tablespoons of olive oil. Let the dough rise for about 20 minutes until it begins to puff.

Scatter the onions evenly over the dough and then sprinkle one half with the gorgonzola – lay the Brie slices over the other half. Now arrange the pear slices over on the whole thing. Try to cover as many of the onions as you can with the pears and Brie because they tend to get a little dark in the oven if they’re totally exposed. Drizzle about a tablespoon more olive oil over the whole business and then slide it into the preheated oven. Bake for 20-22 minutes or until the dough is golden and the cheeses look melty and scrumptious, then set on a wire rack to cool a bit before serving. Sprinkle the dried cranberries over the Brie side.

When there’s about 10 minutes left before the focaccia is done, put the balsamic vinegar in a small saucepan over medium heat. Bring it to a low boil and cook for just a minute or two longer to reduce the vinegar to a nice, syrupy consistency. Watch this like a hawk – you do NOT want burnt balsamic vinegar. Remove from the heat and let it cool a minute or so before drizzling it generously over the whole beautiful focaccia mess you made. Now stuff your face.