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Focaccia with Bleu Cheese, Caramelized Onions, and Cherry Tomatoes

1 packet dry active yeast
8 tbsp olive oil, plus extra
1 tbsp sugar
1 tbsp salt, plus extra
4 cups bread flour, plus extra for kneading
1 1/2 - 1 3/4 cups of luke warm water (105-115 degrees)
2 medium yellow onions, sliced
2 tbsp good balsamic vinegar
4 oz danish bleu cheese
16 cherry tomato halves,seeded
black pepper

Prepare yeast by adding 1 tbsp sugar,packet of yeast, and 1 tbsp olive oil to 1 cup luke warm water. Stir to dissolve the ingredients, then set aside and wait about five minutes for the yeast to start to work and foam up.

While waiting on the yeast, oil a large mixing bowl with 1 tbsp olive oil. Add the flour and tbsp of salt to the oiled bowl and mix to combine ingredients. Oil a wooden spoon, then add the yeast mixture and another 1/2 cup of water to the flour. Mix the ingredients with the wooden spoon until the dough pulls together. If there is excess flour, add a little bit more water. Turn the dough out onto a well-floured surface and kneed the dough for about five minutes, or until smooth and elastic. I suggest oiling your hands during kneading process to prevent the dough from sticking. Oil the bowl again then place the dough in the bowl, turn the dough once, to coat. Cover the dough with oiled plastic wrap and a clean kitchen towel and set the bowl in a warm, draft-free area. Allow the dough to rise for 1 - 1 1/2 hours, until it doubles in size.

Preheat Oven to 400 degrees. After the dough has doubled, grease a 14x10x1 inch baking sheet with 2 tbsp of olive oil, spread evenly throughout the pan. Turn the dough out onto the baking sheet and press the dough out to the edges of the pan. Using your finger tips, poke indentations throughout the dough, then brush on 2 more tbsp of olive oil. Cover with oiled plastic wrap and clean, dry kitchen towels. Allow the focaccia to rise for another 30-45 minutes.

During the second rise, heat a skillet over medium heat. While the skillet is heating, slice the onions. Saute the onions in 2 tbsp olive oil until the onions start to caramelize, about 15-20 minutes. Once the onions have begun to caramelize, deglaze the pan by drizzling in 2 tbsp of balsamic vinegar. When balsamic vinegar has been cooked into the onions, remove them from the heat, and set them aside to cool. (the onions will cool much quicker if you spread them out on to a room-tempurature sheet or tray)

After the second rise, sprinkle the focaccia with salt and freshly ground black pepper. Then spread the onions, bleu cheese and tomatoes out evenly across the dough. Bake a 400 degrees for 23-27 minutes. Remove the bread from the oven when it is golden and the bleu cheese has melted. Immediately remove the bread from the pan, using a spatula to lift one end and slide it onto a rack to cool. Garnish with basil or chives. Serve warm or at room temperature. The focaccia is best when eaten the day it's first made. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Some really tasty Focaccia
http://www.whatwereeating.com/recipes/some-really-tasty-focaccia/