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Focaccia with Gorgonzola Gravy, Tomato & Red Onion

Focaccia with Gorgonzola Gravy, Tomato & Red Onion Recipe
Serves 4
Scratch Herb Focaccia with a Garlic Gorgonzola gravy, caramelized Red Onions, fresh Herbs and sweet Roma Tomatoes
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Prep Time
1 hr 20 min
Cook Time
1 hr
Total Time
2 hr 20 min
Prep Time
1 hr 20 min
Cook Time
1 hr
Total Time
2 hr 20 min
1006 calories
89 g
99 g
55 g
40 g
27 g
443 g
3320 g
8 g
0 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1006
Calories from Fat 483
% Daily Value *
Total Fat 55g
Saturated Fat 27g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
Cholesterol 99mg
Sodium 3320mg
Total Carbohydrates 89g
Dietary Fiber 7g
Sugars 8g
Protein 40g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 cups of flour
  2. 2 TBS herbs
  3. 1 TBS sugar
  4. 1 TBS yeast
  5. 1/4 cup of olive oil
  6. 3/4 tsp salt
  7. 1 cup of warm water
Cheese Gravy
  1. Gorgonzola Cheese
  2. Blue Cheese
  3. 1 TBS butter (optional)
  4. 3 TBS milk
  5. 1 TBS Rosemary
  6. 1 TBS Basil
  7. 5 cloves garlic
  8. 2 tsp olive oil
  1. 3 Roma tomatoes thinly sliced
  2. 1 red onion
  3. 1/4 cup grated parmesan (optional)
  4. 2 TBS Parsley
  5. 2 tsp salt
  1. In separate bowl, dissolve the sugar in the water then add the yeast and let the yeast ferment for 10 minutes. This is the most important step when making the dough so take your time. Please ensure that the water is very warm!
  2. While the yeast is fermenting, pour flour into a separate larger bowl and add the salt & herbs and mix thoroughly.
  3. Make a well in the center of the seasoned flour and once the yeast mixture is complete pour it into the center along with the olive oil. The yeast mixture is ready when you notice a foam develop on top adding more volume.
  4. Once you have combined the flour with the yeast mixture place the dough onto a floured surface and begin to knead. The dough should be very soft while have a small amount of sticky consistency to it. Knead the dough for about 10-15 minutes.
  5. Please dough ball into a lightly oiled bowl and cover with plastic wrap and a towel then store in a warm place.
  6. The dough must rise for at least 1 hour. After 30 minutes pull out the dough and give it a few punches/folds then return to rise again. In one hour the dough should have doubled in size. If it hasn’t then leave it for a few more minutes to rise some more.
Cheese Gravy
  1. On medium-low heat, heat the olive oil with the garlic. When garlic is soft add the cheeses until it has melted.
  2. Add the milk, butter. & herbs.
  3. On low heat let the mixture simmer for about 5 minutes then remove from heat and set aside until ready to use.
  4. When milk is just at boiling point remove from heat and set aside.
Topping & Putting it all together
  1. Place dough onto a flat pizza pan or baking sheet tray and using your hands open the dough out to fill the tray/pan.
  2. Make sure dough is evenly dispersed.
  3. Spread a small amount of olive oil onto the dough.
  4. Spread the cheese gravy over the dough.
  5. Place the toppings on top of the gravy starting with the tomatoes and ending with the cheese.
  6. Place into oven at 475F and bake for 40 minutes or until dough is cooked to your preference.
  1. This dish may be complicated if you previously never made focaccia. For assistance, please sign up for a virtual cooking class to learn one on one how to make this dish.
Creative Scratch Cooking http://www.creativescratchcooking.com/


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