Gorgonzola Focaccia Bread

This Gorgonzola Focaccia Bread may be the best bread I've ever made. Eat it fresh out of the oven with a steamy bowl of soup. It's a rustic winter feast full of warming, earthy energy.

I'm getting more and more into bread baking as time goes on. In fact, I even received a gift of a sourdough starter for my birthday. Now I have my own witch's yeast to tend to, keep alive, and nourish. I really hope I don't kill it. Maybe I'd better leave an offering to Demeter and Hestia just to be safe.

I've spoken before about the grounding quality of kneading bread dough, but to me, the best part of bread baking is the smell. Somehow, smell seems a litle more magical to me, probably because we can't see or feel it. We jut know that bread is baking because of a completely invisible sensory experience. That seems right next door to spirit to me.

What makes Gorgonzola Focaccia Bread so awesome?

This Gorgonzola Focaccia Bread smells absolutely amazing. Similar to the Garlic & Herb Focaccia, this version is topped with an olive oil and blue cheese mixture then sprinkled with golden pine nuts before it gets baked. It rises all light and fluffy on the inside, staying incredibly moist. On the outside, it stays crisp and crackly as the oil from the topping seeps into the crust of the bread.

The gorgonzola, or whatever blue cheese is available, creates a deep umami flavor, and the pine nuts provide a bit of crunch. I found myself going back to the kitchen throughout the day to sneak another bite. We loved eating this alongside a bowl of creamy tomato soup and found it was the perfect compliment. That's a meal I'd have again and again.

Magical properties of pine nuts

Right off the bat, we know that pine can be used for cleansing, as it's been found in mundane, commercial cleaning products for generations. Metaphysically, pine represents new beginnings, growth, success, strength, and perseverance. This tall and proud evergreen tree definitely gives off those "don't give up" vibes. The plant as a whole has tons of magical uses to explore.

Pine nuts must also have strong protective properties. According to The Element Encyclopedia of 5000 Spells by Judika Illes, if you collect a pine cone along with its seeds on Midsummer's Day, you can make yourself bullet proof. Simply eat one pine nut each day, and the protection lasts as long as the nuts do.

Be sure to check out the Kitchen Magick page if you're curious about any of the other ingredients in this recipe.

Additional source: Practical Magic for Beginners by Maggie Haseman

How to make Gorgonzola Focaccia Bread

I make this bread in my stand mixer because that's how I feel I get the most reliable results. By all means, make yours by hand if that feels best to you. Start by mixing bread flour and softer cake flour with salt and yeast, then work in warm water and olive oil. I mix it with a dough hook until it's soft and smooth, then leave it to rise for about an hour until it's double in size.

There's no complicated shaping here. You'll simply transfer your risen dough to a rectangular baking dish and press and stretch it to cover. Then let it rest and rise again while you preheat your oven and make your topping.

To make the topping, use a fork to smash up your creamy blue cheese, season it with pepper and nutmeg, then drizzle in some olive oil as you keep forking it into a spreadable paste. You want it to be almost pourable. About a quarter cup of olive oil usually does the trick.

When you're ready to bake, use your fingers to create dents all over your risen dough, the spread the blue chese mixture evenly over the top. Sprinkle on some pine nuts and bake until puffed and golden. This is best eaten warm out of the oven. You can slice or tear it depending on how willing your people are to get their hands dirty.

FAQ

Bread baking is witchcraft. Period. The end. This Gorgonzola Focaccia Bread is a truly tasty way to make a little magic in your kitchen.

Looking for more awesome bread recipes? Try this Garlic & Herb Focaccia Bread or some Whole Wheat Guinness Soda Bread.

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Recipe slightly adapted from How to Be a Domestic Goddess by Nigella Lawson.

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