Focaccia with Gorgonzola Cheese

(*) of about 18 cm ø Mix flour and salt in a baking bowl. Make an indentation.

Let the yeast dissolve in the water. Add the olive oil to the dough and form a dough. Mix everything together to form a dough. Knead for ten minutes until smooth and supple. Cover and let rise for 1 hour until double.

Preheat the stove to 220 C.

Divide dough in half and form into balls. Place on a baking sheet lined with parchment paper and form flat circles of about 18 cm ø. Make indentations with your fingers. Stick rosemary tips into the dough. Dice Gorgonzola and spread evenly on top. Season with salt and pepper and drizzle with oil. Bake in the lower half of the oven for about twenty minutes until golden brown. Serve lukewarm.

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