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Focaccia with Four Cheeses
Focaccia with Four Cheeses
(Focaccia a Quattro Formaggi)
 
 
Ingredients:

One 1/4-ounce package (2 and 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 and 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
5 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano cheese
1 cup grated whole-milk mozzarella cheese (about 1/4 lb)
1/2 cup finely crumbled Gorgonzola cheese (about 2 ounces)
1 cup grated Fontina cheese (about 3 ounces)
1 small onion, sliced thin
1 teaspoon coarse salt, or to taste

Directions:
 
In the bowl of an electric mixer (fitted with the paddle attachment) proof the yeast with sugar in water for 5 minutes, or until the mixture is foamy.
 
Add flour, salt, 3 tablespoons of olive oil, 1/2 cup of Parmigiano cheese and combine the dough well.

With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky.

Form the dough into a ball, transfer it to an oiled bowl, and turn to coat it with olive oil.

Let the dough rise, covered with plastic wrap, in a warm place for 1 and 1/2 hours, or until it is double in bulk.

The dough may be made up to this point, punched down, and kept, covered and chilled, overnight.

Let the dough return to room temperature before proceeding with the recipe.

Press the dough evenly into a oiled jelly-roll pan (15 and 1/2 x 10 and 1/2 x 1 inch), and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

In a bowl stir together the remaining 1/4 cup Parmigiano cheese, mozzarella cheese, Gorgonzola cheese, Fontina cheese, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.

Drizzle the remaining 2 tablespoons olive oil over the cheese mixture and sprinkle the focaccia with coarse salt.

Bake the focaccia in the bottom third of a preheated 400 F oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve warm or at room temperature.

That's it!
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