Full disclosure: if you're in search of a traditional focaccia, this is not it! But this Grape Blue Cheese Mini Focaccia recipe is perfect as your next cocktail party appetizer!
1tablespoonextra-virgin olive oilplus more for brushing the dough
1mediumred onionhalved then thinly sliced into half moons
Kosher salt and Freshly ground black pepper
1tablespoonfresh thyme leavesroughly chopped
For Mini Focaccia Assembly:
11/2 cupsred grapeshalved (can substitute Concord grapes or blueberries)
2ouncesGorgonzola dolce or other mild blue cheesecrumbled
Maldon sea salt or other flaky sea salt, for garnish
Instructions
Shape The Mini Focaccia: Using a lightly floured rolling pin or your hands, shape the dough into a 1-inch thick circle. If the dough won't hold its shape, let it rest for 10 minutes before proceeding. Once the dough is rolled out, use a biscuit cutter or an overturned glass with a 2-inch diameter to cut the dough into 12 rounds. On a lightly floured surface, use your lightly floured hands to shape each into a 2 1/2 to 3-inch round. Brush off any excess flour then lightly brush each round with olive oil then cover with a damp cloth and set aside in a warm place to rise, at least 20 minutes.
Make The Sautéed Thyme Onions: Meanwhile, heat the 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the onions and a pinch of salt and grinding of fresh pepper.Stir to coat onions then cook, stirring rarely, over medium-low heat until onions are golden brown and soft, about 20 minutes. Stir in thyme then continue to cook until onions are deep brown. Stir in grapes and coat with onion mixture then remove from heat. TIP: The onions can be made up to three days ahead of time. Store refrigrerated in an airtight cotnaine until ready to use.
Bake The Mini Focaccia: Heat the oven to 400°F and arrange a rack in the middle. Arrange 12 dough rounds on an oiled rimmed baking sheet then press the dough all over with your fingertips to create dimples.Top each round with a spoonful of the grape mixture then divide blue cheese among all 12 rounds. Bake until golden brown and cheese is melted, about 10 to 12 minutes and serve topped with sea salt.TIP: You can shape the mini focaccia up to 8 hours ahead of time. Store refrigerated until ready to bake.