Focaccia with Onion Marmalade, Blue Cheese, and Walnuts

Introduction

This focaccia relies on contrasting flavors and textures: a soft, oil-rich dough topped with sweet-savory onion marmalade, tangy blue cheese, and toasted walnuts. The toppings go on right before baking, so they stay distinct rather than melding into the bread. You get a substantial appetizer, side, or light meal that takes roughly an hour from rise to cooling.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40–45 minutes
• Total Time: 50–55 minutes
• Servings: 8

Ingredients

• Focaccia Genovese Dough
• 1½ cups Sweet and Sour Onion Marmalade
• ¼ pounds blue cheese, crumbled or cut into ½-inch pieces
• 1 cup coarsely chopped walnuts

Instructions

1. Preheat oven to 500°F.
2. When the focaccia is fully risen and ready to bake, gently spread onion marmalade evenly over surface. Evenly distribute blue cheese over onion marmalade and scatter walnuts over the top.
3. Place the sheet pan on the middle shelf of the oven, lower temperature to 450°F, and bake for 20 minutes. Rotate pan 180 degrees and bake for 20 to 25 minutes, until the dough is golden on the bottom and top.
4. When the baking is complete, set up a cooling rack inside a sheet pan and immediately remove the focaccia from the pan by using a metal spatula or pastry blade to break all contact with the walls of the pan. Place the spatula or blade between the focaccia and the parchment or pad and lift the edge up. Then jiggle the focaccia out of the pan onto the cooling rack. Pour any excess oil from the pan over the top of the focaccia. Let the focaccia cool for at least 20 minutes before slicing and serving.

Variations

Caramelized garlic instead of blue cheese: Skip the blue cheese and scatter thinly sliced roasted garlic cloves over the marmalade. This softens the intensity and works better if you prefer milder cheese flavors.

Roasted red peppers and feta: Replace blue cheese with crumbled feta and layer thin strips of roasted red pepper under the walnuts. The pepper adds sweetness and color while feta provides a lighter salt note.

Rosemary and sea salt finish: Keep the blue cheese and walnuts, then sprinkle fresh rosemary leaves and fleur de sel over the top before baking. The herbs toast into the bread and brighten the rich toppings.

Walnut-free with sunflower seeds: Substitute sunflower seeds for the walnuts if you need to avoid nuts. Toast them lightly in a dry pan first for better texture and flavor.

Gruyère and thyme: Swap blue cheese for shredded Gruyère and add a few thyme sprigs scattered over the top. This creates a more savory, less funky cheese note while the thyme perfumes the bread as it bakes.

Tips for Success

Spread marmalade gently to avoid deflating the dough. The focaccia has risen and is delicate; use the back of a spoon or an offset spatula and apply light pressure so you don’t push out all the air bubbles.

Rotate the pan halfway through baking. Oven heat is uneven, so this step ensures the bottom and edges brown evenly rather than one side burning while the other stays pale.

Let the focaccia cool completely before slicing. The crumb sets as it cools; if you slice too early, the bread tears and the interior looks gummy even though it’s done.

Drain any pooled oil from the pan onto the finished bread. This oil has absorbed toasted flavor from the crust and walnuts; pouring it back adds richness and prevents waste.

Prep the marmalade and chop the walnuts before the dough finishes rising. Since the dough waits for no one, having toppings ready means you can assemble and bake without delay.

Storage and Reheating

Store the cooled focaccia wrapped in parchment or foil at room temperature for up to 2 days. For longer storage, wrap it well and freeze for up to 1 month; thaw at room temperature before reheating.

Reheat in a 350°F oven for 10–12 minutes, covered loosely with foil to prevent over-browning. Alternatively, wrap a slice in a damp paper towel and microwave for 20–30 seconds for a quicker option, though the crust will be softer.

FAQ

Can I make the focaccia dough ahead? Yes. Prepare and shape the dough, cover it tightly, and refrigerate for up to 12 hours. Let it come to room temperature and finish rising before topping and baking; add 10–15 minutes to the rise time.

What if I don’t have blue cheese? Substitute with aged cheddar, Gorgonzola, or goat cheese depending on how bold you want the flavor. Each will melt slightly differently, but all work structurally.

Can I add the toppings and bake later? No. Once you spread marmalade and scatter toppings, bake right away. Sitting toppings will weigh down the warm dough and compress it.

Why does the bottom need to be golden? A golden bottom signals the dough is fully cooked inside; an undercooked white or pale bottom usually means the interior is still doughy. Rotating the pan ensures both the top and bottom color evenly.