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.
Total Time:1 hour
Yield:1 loaf 1x
For the bread:
2-1/4cups white bread flour
1cup cake flour
1 packet (7 grams) instant yeast
2 teaspoons salt
1-1/2cups warm water
2 tablespoons olive oil
For the topping:
5ounces gorgonzola or creamy blue cheese
1/2 teaspoon black pepper
pinch of nutmeg (freshly grated if you got it)
1/4cup extra-virgin olive oil
3 tablespoons pine nuts
Add both types of flour, yeast, and salt to the bowl of a stand mixer with a dough hook attached. Mix this together on the lowest setting for about 30 seconds to combine.
Add the olive oil to the warm water. Turn your mixer on low and drizzle in the water and oil. Continue to mix on low until combined, then turn the mixer up to medium to knead the dough for about five minutes or until it's smooth.
Remove the dough hook, form the dough into a ball, and return it to the mixing bowl to rise. Cover it with a tea towel and leave it in a warmish spot in your kitchen to rise for about an hour or until doubled in size.
When your dough is risen, tip it out gently into a roasting pan or rectangular baking pan. A 9x13 inch baking pan would work, but something slightly smaller would be ideal. Stretch and press the dough to cover the pan. Cover this with a tea towel and let it rise again for about 30 minutes.
In the meantime, preheat your ove to 425 F (220 C), and make your topping.
Add the blue cheese, pepper, and nutmeg to a small mixing bowl and start to mash it together with a fork. Drizzle in your olive oil and keep mashing. You may not need all of it, or you may need a bit more. You're looking for a spreadable consistency.
Once your dough is risen, press your fingers all over the dough to make little dimples. Spread the blue cheese mixture over the dough, then sprinkle on the pine nuts.
Bake for 10 minutes, then reduce the heat to 375 F (190 C) and bake for a further 15-20 minutes until the bread is golden brown around the edges.
Remove from the oven and let it cool for about 10 minutes. If there seems to be a lot of oil from the topping, don't panic. It will soak into the bread and make it awesome. Serve warm.