Focaccia al gorgonzola recipe

Focaccia al Gorgonzola recipe

This article was published by: Matthew

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Ingredients

200 g	flour
1 envelope(s)	dried yeast
120 ml	warm water
½ tsp	salt
2 tbsp	olive oil
200 g	Gorgonzola cheese
3 clove(s)	garlic
	pepper
	sea salt
some	olive oil
some	fresh rosmary

Instructions

For 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.


Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a