Friday, February 27, 2015

Caramelized Shallot Focaccia

Dear Turkey,

I know that I post breads all the time, but this is one of the best breads that I've ever made. I also tagged it under "pizza" because you could definitely eat it as a meal. (I often use this dough to make pizza, and just roll it out a bit thinner.)

This focaccia is easy to make. It's sweet, salty, and umami. It's good left over (or out of the freezer). The bread part is also really hard to mess up, so if you're feeling intimidated by bread, this is a pretty foolproof way to impress people. Since that's what baking is all about.

Caramelized Shallot Focaccia

- 1 c warm water
- 2.5 t yeast
- 1 t honey
- 1 t salt
- 2.5 c flour
- 1/4 c + 2 T olive oil, divided
- 6 shallot, sliced
- 2 T brown sugar
- 1 pear, cut up small (I used bosc)
- 1/2 c blue cheese (or any cheese)

- For the dough: combine the first 3 ingredients and let stand 5 minutes. Add the flour and salt and knead until a ball forms, and another minute more. Let rest, covered, for an hour or so at room temperature. 
- Meanwhile, heat 1/4 c olive oil (or butter) and the shallots. Cook on low-medium heat for 5 minutes. You want them to get more transparent than brown. Add the brown sugar and cook for 10 minutes more, stirring often (don't walk away!), until the shallots are caramelized. You will know because they will taste like candy. This burns easily. 
- Cover a cookie sheet with parchment paper and spread out the dough to cover most of the cookie sheet. Drizzle with remaining oil, and sprinkle with the shallots, pear, and blue cheese.
- Bake at 450 degrees for 20 minutes, or until everything on the top starts to get even more brown and caramelized.


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