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ONION AND GORGONZOLA STUFFED FOCACCIA
Active Time : 1 Hour 15 Minutes Total Time : 1 Hour 15 Minutes Serves : 10INGREDIENTS
- PAM® Original No-Stick Cooking Spray
- 1 small red onion, cut into 1/4-inch-thick slices
- 1 Vidalia onion, cut into 1/4-inch-thick slices
- 4 teaspoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic, minced
- 1 pkg (16 oz each) hot roll mix
- 1-1/4 120°f to 130°f cups hot water
- 6 tablespoons crumbled Gorgonzola cheese, divided
DIRECTIONS
Spray 12-inch pizza pan or large baking sheet with cooking spray; set aside. Combine red and Vidalia onions with 1 teaspoon of the oil in medium nonstick skillet; cook over medium heat 8 minutes, or until onions are crisp-tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring occasionally. Remove from heat; set aside.
Combine both packets from hot roll mix, water and the remaining 3 teaspoons oil in large bowl until well blended. Place dough on lightly floured surface; knead 5 minutes, or until smooth and elastic. Divide dough in half. Place 1 half in prepared pizza pan; press into 11-inch circle. Cover with half of the onion mixture, spreading to within 1 inch of edge of dough. Sprinkle evenly with 4 tablespoons of the cheese. Press remaining dough into 11-inch circle; place over onion mixture. Press edges together to seal.
Preheat oven to 375°F. Cover focaccia with clean kitchen towel. Let rise in warm place 15 minutes, or until focaccia is doubled in size and impressions remain when dough is pressed with 2 fingers to about a 1/2-inch depth. Top with remaining onion mixture and the remaining 2 tablespoons cheese.
Bake 30 minutes, or until golden brown. Cut into 10 wedges. Serve warm.