Focaccia with Blue Cheese and Honey
- Difficulty: Intermediate
- Yield: 1 focaccia (11 by 17-inch)
- Total time: 2 hr 20 min
- Preparation time: 20 min
- Resting time: 1 hr 30 min
- Cooking time: 30 min
Ingredients
- 2 envelopes active dry yeast
- 2 cups whole milk, warmed to lukewarm
- 1 teaspoon sugar
- 5 cups all-purpose flour, plus extra for dusting
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1 1/2 teaspoons kosher salt
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 1/2 cups crumbled blue cheese, for topping
- 2 tablespoons honey, for drizzling
Instructions
- Dissolve yeast in warm milk in a large bowl or stand mixer bowl. Stir in sugar and 1 cup flour, then let sit in a warm spot for 15 minutes until bubbly and active.
- With dough hook attached, mix in 2 1/2 cups flour until smooth. Add another cup flour while kneading for 6 minutes. Turn onto floured surface, knead in remaining 1/2 cup flourthe dough should stay moist for airy texture. Shape into a ball, place in oiled bowl, cover with damp cloth, and rise in warm spot until doubled, about 20 minutes.
- Transfer to lightly floured surface. Gently stretch with fingers to fit pan size, then lightly roll flat.
- Coat 11 by 17-inch baking sheet with 1/3 cup olive oil. Place dough on sheet and press into rectangle with fingertips.
- Cover and let rise until doubled, 30-40 minutes.
- Preheat oven to 400F (200C).
- Poke dimples across dough surface without piercing through. Brush with olive oil, filling dimples. Sprinkle with salt and rosemary. Bake until crisp underneath and golden on top, 30-35 minutes.
- Slice into wedges, top with blue cheese crumbles, and drizzle honey. Savor the irresistible sweet-savory bliss!
