• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Roquefort-And-Onion Focaccia

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 pk Dry yeast
  • 1/2 c Warm water, 105 to 115
  • -degrees
  • 3 tb Warm water
  • 1/4 ts Sugar
  • 2 c All-purpose flour
  • 1/2 ts Salt
  • Vegetable cooking spray
  • 1 ts Vegetable oil
  • 2 c Thinly sliced onion,
  • -separated into rings
  • 2 ts Chopped fresh thyme or
  • 1 ts Dried whole thyme
  • 1/8 ts Salt
  • 1/8 ts Pepper
  • 1/2 c Lite ricotta cheese
  • 3/4 c Crumbled Roquefort cheese,
  • -(3 ounces)


Dissolve yeast in 1/4 cup warm water in a small bowl. Add sugar, and let
stand 5 minutes.

Position knife blade in food processor bowl; add flour and 1/2 teaspoon
salt, and pulse 2 times or until blend-ed. With processor running, slowly
add yeast mixture and remaining warm water through food chute; process
until dough leaves sides of bowl and forms a ball. Process 30 additional
seconds. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.

Punch dough down, and pat into a 12-inch circle on a large baking sheet
coated with cooking spray. Lightly coat dough with cooking spray. Cover
dough with heavy-duty plastic wrap, and let rise in a warm place (85
degrees) free from drafts, 25 minutes or until puffy.

While dough rises, coat a large nonstick skillet with cooking spray; add
oil, and place over medium-high heat until hot. Add onion; saute 8 minutes
or until onion is deep golden. Stir in thyme, salt, and pepper. Remove from
heat; set aside.

Using the handle of a wooden spoon or your fingertips, make indentations in
top of dough. Gently spread ricotta cheese over dough, leaving a 1/2 inch
border. Arrange onion mixture evenly over ricotta cheese, and sprinkle with
crumbled Roquefort cheese. Bake at 375 degrees for 20 minutes or until
crust sounds hollow when tapped. Yield: 8 servings (serving size: 1 wedge).

Per serving: 200 Calories; 5g Fat (25% calories from fat); 8g Protein; 29g
Carbohydrate; 14mg Cholesterol; 379mg Sodium

Serving Ideas : Cut focaccia into wedges, and serve warm.

NOTES : If made ahead of time, wrap uncut bread in aluminum foil, and
reheat at 350 degrees for 15 minutes.

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