When I first tasted Cabernet Franc, I fell in love. Its lush raspberry and anise flavors and peppery finish make the match perfect! This is our second vintage from Donati Family Vineyard on the Central Coast.
2 Cups all-purpose unbleached white flour 3/4 Cup whole milk
2 Teaspoons baking powder 1/4 Cup olive oil
3/4 Teaspoon salt 2 Tbls unsalted butter, melted
2 Tablespoons (1/4 stick) unsalted butter
2 Tablespoons olive oil
2 Large red onions halved and thinly sliced
1 Teaspoon sugar
1 Tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 Cup crumbled goat cheese
To make the focaccia:
Preheat the oven to 425. In a medium bowl, mix the flour, baking powder, and salt together. Make a well in the center of the dry ingredients. Whisk the milk, olive oil, and melted butter together in a liquid measuring cup. Slowly pour the milk mixture into the well and stir until just blended and smooth. Roll out the dough on a lightly floured surface to a 10-by-13-inch rectangle. Transfer the dough to a rimmed baking sheet and pierce all over with a fork. Let the dough rest while preparing topping.
To make the topping:
Melt the butter with oil in a large skillet over medium-high heat. Add the onions and cook until soft and beginning to brown, stirring frequently, about 10 minutes. Add the sugar, rosemary, and salt and pepper taste. Reduce the heat to low and continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes. Set aside to cool. Spread the onion mixture evenly over the dough. Sprinkle with the cheese. Bake until the crust is golden and the cheese is bubbly, about 20 minutes. Let cool. Cut into squares and serve. Makes 42 squares.
2008 Cabernet Franc