Focaccia al gorgonzola recipe
Focaccia al Gorgonzola recipeThis article was published by: Matthew
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|1 envelope(s)||dried yeast|
|120 ml||warm water|
|2 tbsp||olive oil|
|200 g||Gorgonzola cheese|
InstructionsFor the dough: Mix the flour and salt in a deep bowl. Salt should never touch yeast, as it will cease rising.
Make a hole in the middle and add the warm water, the yeast and the oil.
Now mix with a fork working inside out until the mixture gets to hard to mix. Now knead with your hand until everything is mixed properly. The dough should not stick to your fingers anymore. Let it rest for 2 hours until it has doubled in size.
Now push out all air with your fist and flatten it that way. Push it to a round form or the size of your baking tray.
Sprinkle with the rest of the ingredients and bake at 220°C for approximately 25 minutes.
Cut into small bite size pieces and serve.
This dough can also be filled with olives and herbs and baked as normal bread but it should not be thicker then 1 inch/2.5 cm. You can also always change the topping to your liking.
ca. 20 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Focaccia al gorgonzola recipe
Recipe type: xarchivex
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