Balsamic onion, heirloom tomato and three cheese focaccia

• Vegetarian

• Produce

  • 6 Basil, large leaves
  • 1 1/2 cup Cherry heirloom tomatoes
  • 2 cloves Garlic
  • 2 Red onions, medium thin
  • 2 tsp Rosemary, Fresh
  • 2 tsp Thyme, fresh leaves

• Condiments

  • 6 tbsp Balsamic vinegar

• Baking & Spices

  • 1 packet Active dry yeast
  • 7 3/4 cup Bread flour
  • 1 Salt and pepper
  • 2 tsp Sea salt
  • 1/2 cup Semolina flour
  • 2 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 2 tsp White wine vinegar

• Dairy

  • 4 oz Goat cheese, soft
  • 4 oz Mozzarella cheese, grated
  • 4 oz Parmesan cheese, grated

• Liquids

  • 2 3/4 cup Water

Found on ahappyfooddance.com

Ingredients

• 31/4 cup bread flour
• ½ cup semolina flour
• 1 packet (2¼ teaspoons) active dry yeast
• 2 teaspoons sugar
• 2 teaspoons sea salt
• 11/4 cup warm water
• ¼ cup olive oil
• 2 tablespoons olive oil
• 2 medium red onions, sliced thin
• 2 teaspoons fresh thyme leaves
• 6 tablespoons balsamic vinegar
• 6 large basil leaves, chiffonade
• 1½ cup cherry heirloom tomatoes, cut in half
• 2 teaspoons olive oil
• 2 teaspoons white wine vinegar
• 2 cloves garlic, minced
• salt and pepper, to taste
• 4 ounces soft goat cheese
• 4 ounces Parmesan cheese, grated
• 4 ounces mozzarella cheese, grated
• 2 teaspoons chopped fresh rosemary

Directions

• In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, semolina flour and salt. Make a small well.
• In a small bowl, combine the sugar and water and stir. Sprinkle over the active dry yeast and mix together. Set bowl aside until mixture starts to bubble and is foamy on top.
• Pour yeast mixture into stand mixer bowl and slowly combine until everything starts to come together. Turn up the speed of the mixer and let dough hook knead the mixture for 5 minutes or until you have a smooth, springy, soft dough.
• Lightly oil a large bowl with olive oil and transfer dough to the bowl. Cover with a damp towel or plastic wrap and let sit in a warm place for 30 minutes or until doubled in side.
• While the dough is rising, in a large sauce pan over medium high heat add the olive oil.
• Once the olive oil is hot, add the sliced onions and cook until onions become soft, about 5 minutes.
• Add the balsamic vinegar and thyme and let cook until mixture has reduced, about 2 minutes. Set aside to cool.
• Combine the basil, tomatoes, white wine vinegar, and garlic together. Toss to combine and season with salt and pepper. Set aside.
• Mix the three cheeses together with rosemary and set aside.
• Once the dough has risen, prepare a baking sheet by coating the bottom with ¼ cup olive oil.
• Place dough into the pan and spread to the edges.
• Push dough roughly on the top of the dough, creating dips and wells for all your toppings and the delicious olive oil.
• Divide the balsamic onions, heirloom tomatoes and three cheese mixture into thirds on the top of the bread. Press the tomatoes down a little on the dough.
• Leave to proof for 20 additional mixtures and then bake at 450 degrees F for 20 minutes or until golden on top and soft in the middle.
• Let cool for a few minutes and then remove from pan.
• Cut as desired and serve.
• This will keep in an airtight container for up to 7 days in the refrigerator.