|
Mini Caramelized Onion Compote for Cheese Focaccia
¾ cup Warm water
1 Package of active dry yeast
½ tsp Granulated sugar
2 tbsp Melted butter
1¼ cup All-purpose flour
½ tsp Fine salt
Cornmeal (enough to dust 2
baking sheets)
Kalamata Extra Virgin Olive Oil
1 Jar of
Caramelized Onion Compote for Cheese
1 cup(approx.) Crumbled goat cheese
1.
Whisk together warm
water, active dry yeast, sugar, and the melted
butter. Let stand until yeast is dissolved, about
10 minutes.
2.
Whisk flour and
salt in a medium bowl. Add yeast mixture to flour
mixture and stir with a wooden spoon until mixture
clumps together. Add a little flour if the dough is
too wet.
3.
Knead dough on a
lightly floured work surface until smooth and
elastic, and 3 minutes. Divide dough into 12 equal
pieces; toll each into a ball.
4.
Place dough on
flour-dusted baking sheet and cover with plastic
wrap. Leave dough in a warm place to rise so that
it doubles in size, about 45 to 60 minutes.
5.
Preheat oven to 450°F.
Sprinkle 2 baking sheets lightly with cornmeal; roll
each dough ball into 3 to 4 inch rounds. Transfer 6
rounds onto each baking sheet. Pierce dough all
over with a fork. Brush generously with
Kalamata
Extra Virgin Olive Oil.
6.
Spread dough with
Caramelized Onion Compote for Cheese
leaving a ¼-inch plain border. Top with thyme
leaves and bake for 12 to 15 minutes or until puffed
golden.
7.
Sprinkle crumbled
goat cheese on top of the focaccia and transfer to
serving platter.
Recipe compliments of
Wildly Delicious Fine Foods
www.wildydelicious.com
|
