Focaccia with Walnuts, Rosemary, and Gorgonzola
- Focaccia with Walnuts, Rosemary, and Gorgonzola
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- Submitted By: Sandy Smith
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This tender focaccia is pillow soft and aromatic, with a gorgeous crust laden with rosemary, crunchy walnuts, and melting nuggets of gorgonzola. This makes an excellent accompaniment to a class of wine for a light appetizer, perfect for nibbling while waiting for a holiday meal.
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- Servings: 8 to 10
- Prep Time: 1 hr plus 10 minsm
- Cook Time: 25 mins m
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- Ingredients
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4 cups all-purpose flour
21/4 teaspoons instant yeast
1/2 teaspoon kosher or sea salt
11/4 cups warm (110 degrees F) water
1/3 cup olive oil
2 tablespoons chopped fresh rosemary
1 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese
Kosher salt and freshly ground black pepper to taste
- Directions
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In a large mixing bowl, combine flour, yeast, and salt. Add water and oil; stir to combine. Knead for 3 or 4 minutes on a floured surface (or directly in bowl if it's large enough) until the dough comes together in a smooth ball.
Spray a bowl with nonstick pan spray, place dough in bowl, spray surface of dough with oil spray, and cover bowl with a clean kitchen towel. Place bowl in a warm place free from drafts and let rise 1 hour.
Preheat oven to 420 degrees F. Brush a jelly roll pan with olive oil and press dough into pan. If dough shrinks back from corners, let sit 10 minutes and continue. Let dough rest 5 to 10 minutes, dimple by pressing fingertips into surface of dough, and brush with olive oil.
Sprinkle evenly with chopped fresh rosemary, walnuts, and Gorgonzola. Sprinkle with salt and pepper to taste. Bake at 420 degrees for 20 minutes, or until surface is golden brown and cheese is melting. Remove from oven and let sit on rack for 5 minutes before slicing and serving.
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