Recipe by That Napa Chicken Ranch
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.
- 1 tablespoon dry active yeast
- 1 1⁄4 cups warm water
- 1⁄4 cup olive oil
- 3 1⁄2-4 cups flour
- 2 1⁄2 teaspoons salt
- 1⁄4 cup cream
- 1⁄2 lb gorgonzola
- 1⁄2 teaspoon rosemary, chopped
- fresh ground pepper
- olive oil, for brushing
Directions See How It's Made
- 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.
- 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.
- 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!
- 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.
- Now let the dough rise for 1 hour. Meanwhile, preheat the oven to 400.
- Bake for about 20 minutes. After the bread cools, cut into squares and serve warm or at room temperature.