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Gorgonzola Focaccia Bread

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Submitted by: J.Osorio

 

Bread dough is seasoned with dried Italian herbs and topped with sliced onion, olive oil, and pesto, then sprinkled with gorgonzola cheese.
 

Ingredients

  • 1 1/2 cups warm water
  • 1 pkg. active dry yeast
  • 3 to 4 cups flour
  • Olive oil
  • Dried Italian seasoning
  • 1 medium onion
  • Gorgonzola cheese, crumbled
  • Purchased or prepared pesto

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Method

In medium bowl, combine warm water and yeast. Let stand about 5 minutes. Stir in 2 tablespoons of the olive oil and 1 teaspoon of the dried Italian seasoning, and 3 cups of the flour. Flour the counter or tabletop and turn bread out. Knead until smooth and elastic, adding more flour, if needed. Form dough into ball and place in a lightly oiled mixing bowl, turning dough to coat the top of dough with oil. Cover and let rise until doubled, about 45 minutes to 1 hour. Meanwhile, combine sliced onion, 1 tbsp. of the olive oil, 1/2 tsp. of the Italian seasoning, and a spoonful of pesto. Mix well, then set aside. When dough has doubled, punch down in bowl before returning it to the floured surface. Cover and let rest 10 minutes. Lightly oil a 13x9" jelly roll pan or baking sheet. Roll dough flat into a 13x9" shape, then place onto the pan. Press corners and sides against pan walls. Cover and let rise for 45 minutes to an hour. Preheat oven to bake at 400 degrees. When dough has risen, make "dimples" on top by pressing deeply with finger tips. Evenly sprinkle with onion topping and crumbled gorgonzola cheese; brush sides of dough with a little more olive oil. Place in oven and bake for 12-15 minutes. Let cool slightly, then slice and serve.

 

Notes: Gorgonzola-Pesto Bread Dip: Gorgonzola cheese, crumbled Olive oil Balsamic vinegar 1 spoon pesto. Place gorgonzola in small bowl. Pour balsamic vinegar until covering cheese halfway. Add an equal amount of olive oil. Top with a spoonful of pesto. Use as an appetizer dip for the focaccia bread.

 

Number of Servings: Serves 6-10.

 

Submitted by: J.Osorio ()

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