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Four-Cheese Focaccia

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CATEGORY CUISINE TAG YIELD
Dairy December 19 1 servings

INGREDIENTS

A; (1/4-ounce) package
; (2 1/2 teaspoons)
; active dry yeast
1/2 ts Sugar
1 c Lukewarm water
3 1/2 c Unbleached all-purpose flour
1 ts Table salt
5 tb Olive oil
3/4 c Freshly grated Parmesan
1 c Grated whole-milk mozzarella; (about 1/4 pound)
1/2 c Finely crumbled Gorgonzola; (about 2 ounces)
1 c Grated Fontina; (about 3 ounces)
1 sm Onion; sliced thin
1 ts Coarse salt; or to taste

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment proof
the yeast with the sugar in the water for 5 minutes, or until the mixture
is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of
the Parmesan, 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 it to coat it
with the oil. Let the dough rise, covered with plastic wrap, in a warm
place for 1 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 1/2 by 10 1/2 by 1
inches, 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 Parmesan, the mozzarella, the
Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the
mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over
the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the
focaccia in the bottom third of a preheated 400F. oven for 35 to 45
minutes, or until it is golden brown, let it cool in the pan on a rack, and
serve it warm or at room temperature.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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