Focaccia with Chili Jam, Caramelized Onions and Goat Cheese

Name: Focaccia with Chili Jam, Caramelized Onions and Goat Cheese
Yield: 12
Cuisine: Bread
Ingredients: 1 1/2 teaspoons active dry yeast; 1 cup warm water; 2 1/2 cups all-purpose flour; 3 tablespoons olive oil, plus extra for the bowl; 1 Tablespoon chopped fresh rosemary; 2 teaspoons kosher salt; 2 tablespoons olive oil, plus more for brushing; 2 medium onions, halved lengthwise and sliced into thin half-moons; Kosher salt and freshly ground pepper; 4 ounces Divina Chili Fig Spread jam; 3-4 ounces goat cheese; Crunchy sea salt

You may be looking for a cooking project as we wind up the high school hockey tournament, which can only mean that, yes friends… snow is in the forecast. This Focaccia recipe topped with the same Chili Jam I used in Brussel Sprouts last weekend is topped with caramelized onions and delicious Minnesota-made The Humble Goat Cheese.

This recipe is not hard it just takes some time – give yourself a day to let the bread come together and get the proper rise.

Enjoy

Focaccia with Chili Jam, Caramelized Onions and Goat Cheese

Yield: 12

This Focaccia topped with Chili Fig Jam and Goat Cheese is Sweet, Savory, and Salty. It's a great brunch dish served with a salad or makes a delicious party appetizer

Ingredients

For the dough:

1 1/2 teaspoons active dry yeast
1 cup warm water
2 1/2 cups all-purpose flour
3 tablespoons olive oil, plus extra for the bowl
1 Tablespoon chopped fresh rosemary
2 teaspoons kosher salt

For the topping:

2 tablespoons olive oil, plus more for brushing
2 medium onions, halved lengthwise and sliced into thin half-moons
Kosher salt and freshly ground pepper
4 ounces Divina Chili Fig Spread jam
3-4 ounces goat cheese
Crunchy sea salt

Instructions

Sprinkle the yeast over the warm water in a large bowl and stir well. When small bubbles start to form on the surface, after 5 minutes or so, add 1 cup of the flour and stir well. Let rest for 10 minutes.

Add another cup of the flour, the oil, rosemary, and salt, and stir until you have a shaggy mass. Turn out onto a well-floured work surface and sprinkle the dough with a teaspoon or so of flour. Allow the dough to rest and absorb the flour for about 10 minutes. Wash the bowl, dry it well, and lightly oil it.
Using a spatula or a bench scraper, gently lift, fold, and press down the dough, then give it a quarter turn. Continue this gentle kneading until the dough is smooth and elastic, about twelve turns, adding as little additional flour as possible. This is a wet, sticky, dough.
Place the dough in the bowl and turn to coat in the oil, then cover with a tea towel and let rise for an hour. (Or place the covered bowl in the refrigerator for up to 2 days for a slow rise. Bring to room temperature before proceeding.)
Heat the 2 tablespoons olive oil in a large sauté pan over low heat. Add the onions and season with plenty of salt and pepper, and cook slowly until well browned and caramelized, 14 to 20 minutes. Remove from the heat.
Preheat the oven to 450° F. Line a baking sheet with parchment. Brush the parchment with oil.
Place the dough on the parchment-lined baking sheet and press out into a 14- by 10-inch rectangle. If the dough shrinks back and fights you, let it relax for 10 minutes, then press it out gently. Dimple the focaccia all over with your fingertips (as though you were lightly playing the piano). Let rest for 20 minutes.
Brush the focaccia lightly with olive oil. Spread the preserves to within 1/2 inch of the edges using an offset spatula. Cover the preserves with the caramelized onions. Break up the cheese and crumble it over the Focaccia. Drizzle with olive oil and sprinkle with crunchy salt and pepper.
Bake the focaccia until it is golden brown 20 to 25 minutes
Serve warm or at room temperature.

Notes

You can find Davina Chili Fig Spread at your local cheese counter or on Amazon.