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Home / Food and Wine Pairings / Blue cheese, onion, and pine nut focaccia

Blue cheese, onion, and pine nut focaccia

Judith Papesh, Contributor
Wine Pairings:  

Focaccia is one of those magic dishes—a layer of bread that is great on its own topped with whatever you’re craving at that moment. I somehow always seem to be craving blue cheese and mushrooms, and those are the strong flavors featured in this recipe. If you’re new to yeast bread, get in there—it’s not hard.

 

Like the versatility of focaccia, our wine pairing for this flavor-packed recipe is the equally versatile Malbec. Malbec typically sports abundant black fruits and spicy characters in a medium acid and tannin wine that pairs with grilled and spicy foods.  Our friends at T2 Cellars have crafted a beautiful 2017 Malbec loaded with spicy and smoky aromas, deep black fruits, and that perfect acid and tannin balance that will complement the earthy blue cheese and play off the subtle sweetness of the pine nuts and red onion.

Ingredients

  • 1 3/4 cups bread flour
  • 1 teaspoon dry active yeast
  • 1 teaspoon honey 
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil 
  • 3 tablespoons unsalted butter, softened 
  • 3 ounces blue cheese (such as gorgonzola, Cambozola or Roquefort)
  • 2 tablespoons toasted pine nuts
  • 1/2 small red onion, thinly sliced (use a mandoline if you have one) 

Steps

1.

In a small bowl combine 1/3 cup of the flour with the yeast, honey and 1/2 cup of lukewarm water. Let stand for 20 minutes until the mixture bubbles.

2.

Place the remaining flour in a large bowl and make a well in the center. Add the yeast mixture, olive oil and 1 teaspoon of sea salt. Using your hands or an electric mixer with a dough hook,  knead the mixture until a soft but firm dough forms. Turn the dough out onto a lightly floured surface and knead until smooth, and shiny, about 10 minutes . Transfer to a clean, lightly oiled bowl, cover with a tea towel and keep in a warm place for 1 hour or until the dough has doubled in size.  

3.

Preheat the oven to 450°F and lightly oil a 9 x 13 rimmed baking sheet. Tip the dough out into the baking sheet and press to knock out the air then stretch the dough to fill the pan. Using your fingers make indentations on the surface of the dough. Cover with oiled plastic and let the dough proof for an additional 45 to 60 minutes.

4.

In a small bowl, mash butter and cheese together with a fork, then fold in the nuts. Lightly spread olive oil on the dough then crumble the cheese, butter and nut mixture across the dough. Top with the finely sliced red onion.

5.

Bake for 20 to 25 minutes until golden brown. Cut into pieces, then serve warm.

Chef Image

About Judith Papesh, Contributor

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