Mama's Famous Focaccia With Optional Gorgonzola Topping
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
-
Focaccia
- 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
-
Topping
- 1⁄4 cup cream
- 1⁄2 lb gorgonzola
- 1⁄2 teaspoon rosemary, chopped
- fresh ground pepper
- olive oil, for brushing
directions
-
Focaccia:
- 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!
-
Topping:
- 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.
-
Finishing:
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>