Focaccia with Onion Marmalade, Blue Cheese, and Walnuts
Focaccia topped with sweet and sour onion marmalade, blue cheese and walnuts is a salty, sweet and crunchy flatbread that suits a party table. The marmalade soaks into the dimpled dough while the blue cheese melts into it and the walnuts toast on top. The recipe builds on Genovese focaccia, the oily, tender bread of Liguria. Pouring the leftover pan oil over the finished loaf keeps the crust rich and glossy.
Instructions
Heat the oven to 500°F while the focaccia dough finishes its final rise in the sheet pan.
When the dough is fully risen and ready to bake, spread the onion marmalade gently and evenly over the surface. Scatter the blue cheese over the marmalade, then sprinkle the chopped walnuts over the top.
Set the pan on the middle shelf of the oven and lower the temperature to 450°F. Bake for 20 minutes, then turn the pan 180 degrees.
Bake for another 20 to 25 minutes, until the dough is golden on both the bottom and the top.
Set a cooling rack inside a second sheet pan. Run a metal spatula or pastry blade around the edge of the focaccia to free it from the walls of the pan.
Slide the spatula or blade under the focaccia, between the bread and the parchment or pad, and lift an edge. Jiggle the focaccia out onto the rack, then pour any oil left in the pan over the top.
Let the focaccia cool for at least 20 minutes before slicing and serving.
Make it personal.
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