Mama's Famous Focaccia With Optional Gorgonzola Topping

READY IN: 40mins
Recipe by That Napa Chicken R

This yummy bread can be made in advance, cut into pieces and frozen. It is the perfect bread to serve with pasta or hearty soups. Makes one 12 X 17 inch Focaccia

Top Review by mianbao

This review is based on my second try at this recipe. The first time I substituted Danish blue cheese for the gorgonzola, which resulted in horribly salty bread. This time I used the gorgonzola called for, and found the topping not to be so very salty - still rather salty, but definitely edible. As it was last time, the bread, itself, is fantastic - light and tender. I divided the dough, and baked it in two 9-inch round pans and one 8-inch square one. I do think that the amount of topping would be more to my liking if cut by close to half. Thank you for a nice recipe.

Ingredients Nutrition

Directions

  1. Focaccia:.
  2. Stir the yeast into the warm water in a large bowl: let stand for 10 minutes. Stir in the olive oil, the flour and salt. Knead on a lightly floured surface until smooth and elastic about 5 minutes.
  3. Place the dough in an oiled use (olive oil) bowl and cover with plastic wrap. Let rise until double in size, about 1 1/2 hours. Flatten and stretch the dough to cover as much the bottom of an oiled 12 by 17 inch baking sheet. Dimple the dough with your fingertips.
  4. If not using a topping such as the gorgonzola, dimple the top of the bread using your finger to make indents about 1" deep. Drizzle olive oil on top of the bread- it should run down into the dimples- that is great!
  5. Topping:.
  6. Mix the cream, gorgonzola cheese and rosemary in a food processor. Spread the mixture over the dough with a rubber spatula. Season with freshly ground black pepper. Brush the top with olive oil.
  7. Finishing:.
  8. Now let the dough rise for 1 hour. Meanwhile, preheat the oven to 400.
  9. Bake for about 20 minutes. After the bread cools, cut into squares and serve warm or at room temperature.

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