Best Gorgonzola Focaccia Recipes

FIG FOCACCIA WITH GORGONZOLA CHEESE

Steps:

• Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.

FOCACCIA WITH GORGONZOLA, PINE NUTS AND GREEN ONIONS

Steps:

• To make the dough, in a bowl, using a wooden spoon, stir together the yeast, warm water and 1/4 cup of the flour. Let stand until foamy, about 20 minutes. Add the remaining 1 3/4 cups flour, the salt, cold water and olive oil. Stir with the wooden spoon until the dough pulls away from the sides of the bowl. Turn out the dough onto a well-floured work surface and knead until soft, supple and smooth yet still moist, 7 to 10 minutes. Place the dough in an oiled bowl, turning it once to coat with oil. Cover the bowl with plastic wrap, transfer to a warm place (about 75°F) and let the dough rise until doubled in bulk, 1 to 2 hours. Meanwhile, make the topping: In a small, dry fry pan over medium heat, toast the pine nuts, stirring constantly, until golden, about 1 minute. Remove from the heat, pour into a bowl and let cool. When cool, add the Gorgonzola, fontina and green onions. Toss to mix well. About 45 minutes before serving, place a pizza stone or baking tiles on the bottom rack of an oven and preheat to 500°F. On a floured work surface, punch down the dough and divide in half. Shape each half into a smooth ball. Roll out 1 ball into a round 7 inches in diameter and 1/2 inch thick. Transfer the dough to a well-floured baker's peel or a rimless baking sheet. Scatter half of the cheese mixture evenly over the surface to within 1/2 inch of the edge. Slide the dough round onto the heated stone or tiles and bake until golden and crisp, 10 to 12 minutes. Carefully slip the peel or baking sheet under the focaccia and transfer to a cutting board. Repeat with the remaining dough and cheese mixture. While the second round is baking, cut the first focaccia into 6 wedges and serve. Makes two 7-inch rounds

GORGONZOLA FOCACCIA

Steps:

• Stir yeast in warm water in a large bowl. Set aside for 10 minutes.
• Combine the flour, olive oil and yeast mixture in a food processor until it forms a ball. Knead a bit on a floured surface, then put in an oiled bowl and cover with plastic wrap. Let rise for about 1 1/2 hours.
• Flatten the dough on a cookie sheet until about 1/4 to 1/2 inch in thickness. Dimple the dough with your fingers.
• Combine cream, cheese and rosemary in a food processor. Smooth the cheese mixture over the top of the dough. Brush some oil and sprinkle some black pepper on top. Let rise for 1 hour.
• Preheat oven to 400 degrees. Bake for 20 minutes. Best served warm.

GORGONZOLA AND PEAR FOCACCIA

Steps:

• Stir together flour, yeast, sugar, and salt in a large mixing bowl. Add about half of the warm water. Do not stir. Let stand for 10 minutes. Add remaining water, the olive oil, walnuts, and rosemary. Mix well.