The Cheese Focaccia – Crescenza and Gorgonzola is the best I’ve ever tasted, very similar to the one you buy at the bakery, soft, flavorful, and also quick to prepare.
The secret to achieving a soft focaccia is the cheese base, which is made by mixing crescenza and gorgonzola with the milk. It has a very simple preparation, with brewer’s yeast, you can use either the classic cube or the dry one in sachets, both quantities are indicated in the recipe.
In the kitchen, unleash your creativity because it’s essential, and if you’re out of ideas, follow me, I’ll give you some tips!
Subscribe to my WhatsApp Channel and stay updated on the recipes.
DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For a tray of 12 x 16 inches
- 2 1/4 cups all-purpose flour
- 3/4 cup water
- 1 tsp salt
- 2 tbsps extra virgin olive oil
- 0.42 oz fresh brewer's yeast (or 0.14 oz dry yeast)
- 1/2 tsp sugar
- 10.58 oz crescenza
- 7.05 oz gorgonzola
- 3/4 cup milk
- 2 tbsps extra virgin olive oil (to grease the tray)
Recommended Tools
- Aluminum Tray
How to Prepare Cheese Focaccia – Crescenza and Gorgonzola
Place the water, oil, salt, and half of the flour in the mixer. Start mixing, and once you have a uniform batter, add the yeast, sugar, and the rest of the flour gradually. Once you have a fine dough without lumps (after about 12 minutes), put the dough on the table and roll it on itself a couple of times to strengthen it.
Grease a tray of 12 x 16 inches with oil, place the dough in the center, and then flip it over, this way the crust will not form on the surface because it is oiled. Let it rise for at least an hour until it doubles, then spread it by pressing it with your fingers directly in the tray.
With a potato masher or if you prefer with a fork, mash the crescenza and mix it with the milk. Spread the mixture evenly on the focaccia, then add the gorgonzola in pieces.
Let it rise for another 20 minutes and bake in a preheated static oven at 428°F for about 15 minutes.
Let the cheese focaccia cool slightly before eating it.
