Focaccia al Aglio e Gorgonzola

Pane-Bistecca

Focaccia can be done in many ways! This is a Focaccia al Aglio e Gorgonzola.

Focaccia is a flat-bread which you can flavor in many different ways. But it’s not a pizza! However I use pizza dough to make them, as I think this dough just tastes wonderful! This time my dough was very thin and crisp, and I added garlic and gorgonzola cheese.

Focaccia dates back to ancient Rome! There are many variations, depending on the region, so it is also called “Schiacciata” in some parts of Italy. In Rome they have the pizza Bianca, which derives from the focaccia.

I always have some pizza dough in the freezer. I use to make a dough with 500 g flour and then portion it and freeze. So, whenever I need dough I have some ready. This Focaccia I served on our birthday party as finger-food.

Prep time

15 min

Cooking time

20 min

Portions

Total time

35 min

Ingredients

250 g Pizza Dough
50 g Gorgonzola Cheese
4 Garlic cloves
fresh Rosemary
Olive Oil

Instructions

Step 1

Roll out the pizza dough into a thin rectangle on baking paper. Prick it several times with a fork.

Step 2

Cut the garlic cloves into thin slices and spread over the pastry. Cut the gorgonzola into small pieces and spread over the pastry. Sprinkle the rosemary over the pastry. Drizzle a little olive oil over the pastry.

Step 3

Place the focaccia in an oven preheated to 250 C degrees, reduce the temperature to 220 C degrees and bake for approx. 10-20 minutes. Please pay attention to the color, it should be golden, but not dark!

Notes

The focaccia tastes good warm or cold!

Focaccia al Aglio e Gorgonzola