This recipe makes five mini focaccia (about 4 1/2″ diameter). You could also make a 10″ single focaccia with it. The combination of the balsamic glaze with the goat cheese, asparagus, tomato and caramelized onion is out-of-this-world good!
Pre-oven, oiled and salted:
Ready to eat!
- 1 package (7.5 lz) Chebe Focaccia Mix
- 2 oz shredded Parmesan cheese
- 2 large eggs
- 2 Tbsp oil
- 4 Tbsp milk or milk substitute
- ¾ cup balsamic vinegar
- 2 Tbsp butter
- 1 large onion thinly sliced
- 10 sprigs asparagus cut 1” pieces
- 2 Tbsp olive oil
- sea salt coarse
- 1 large tomato thinly sliced
- 2 oz goat cheese
Preheat oven to 375F
Prepare the dough according to package instructions.
Separate into 5 equally sized pieces (about 3 oz each).
On a large baking sheet, flatten each piece into 4 – 5” rounds.
With the tips of your fingers, dimple the surface of the dough.
Pour vinegar into a small sauce pan. Warm on low heat, stirring occasionally, for about 15 minutes or until thickened. Be careful not to burn. Glaze will stiffen when cooled. You may reheat on low if it becomes too stiff.
Melt the butter in a sauce pan on medium heat and add in the onions. Stir occasionally until caramelized (about 15 minutes). Remove from pan.
In the same pan, add the asparagus and heat on medium for about 10 minutes, stirring occasionally. Set aside when slightly softened.
Meanwhile, brush the surface of the dough with olive oil and sprinkle with sea salt.
Bake for 10 minutes. Remove from oven.
Top each Focaccia with onions, tomato, asparagus and small dollops of the goat cheese. Drizzle with balsamic glaze.
Return to oven for about 10 minutes. You’re done and you’re gonna love it!
This recipe makes five mini focaccia (about 4 1/2" diameter). You could also make a 10" single focaccia with it.
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes: