Focaccia with raspberries, Roquefort cheese and onion in red wine

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(2 units)

  • 1.3 lb flour
  • 2 cups water
  • 1.4 fl oz olive oil
  • 0.2 oz yeast
  • 0.4 oz salt (1 tsp)
  • 3 oz Roquefort cheese
  • 4.2 oz fresh raspberries

For the onion in red wine:

  • 1 small onion
  • 3 tbsp granulated sugar
  • ½ cup red wine
  • Salt and pepper
  • Olive oil


For the dough, mix the water, yeast and olive oil in a bowl and then add the flour on top. Mix with your hands until forming a dough. Allow to rest for 30 minutes and then add salt, mixing well.

Allow to rest again for 1 hour. Add olive oil on the bowl edges and extend the dough, moving it to the center until flipping it.

Allow to sit again for 1 hour and stretch again. If the weather is hot, we recommend to keep the dough refrigerated during the last sitting time, until forming the focaccia (the dough must double its volume).

While the dough rests, prepare the onion in red wine; thinly julienne the onion and put in a pot with hot olive oil, season with salt and pepper. Once it starts browning, add the red wine and sugar, and cook over medium heat for about 30 minutes or until the onion is well cooked and there is not much liquid in the pot. Take out and allow to cool.

Once the dough has sat out its due time and the onion is ready, form the focaccia. Put flour on the table, flip the dough and extend manually forming a rectangle. Then fold in half and cut. Put each half in a previously oiled oven tray. Scatter the onion in red wine, fresh raspberries, inserting them well in the dough, and Roquefort cheese over the dough, so as to cover most of the surface.

Then allow to rest for 15 minutes before baking.

Bake for 20 minutes in a preheated oven at 430°F or until brown. Remove and glaze with olive oil, allow to cool before serving.