The gorgonzola focaccia with walnuts and rosemary is a truly delicious savory leavened bread, a no-knead focaccia, soft and delicious, prepared in no time and without even getting your hands dirty, not using mixers, planetary mixers, or other appliances. That’s right, the dough for this gorgonzola focaccia is prepared in 5 minutes using a simple fork, thanks to a few tricks, you will then get a focaccia full of bubbles, using a simple flour you can find at the supermarket, at a few cents (like the one I chose). I must also tell you that, as a gorgonzola lover, this is one of the best focaccias I’ve ever eaten, it’s soft, tasty, and very appetizing, creamy and crunchy at the same time, perfect as an appetizer or for an aperitif, ideal to serve along with bread at Christmas and New Year’s!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 35×35 pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups water
- 5 oz gorgonzola
- 1 3/4 oz walnut kernels
- 1 tbsp extra virgin olive oil
- 2 tsp salt
- 1 oz fresh yeast
- to taste rosemary
- to taste extra virgin olive oil
Steps
The gorgonzola focaccia with walnuts and rosemary is very simple and quick to prepare, first put the flour in a bowl, the fresh yeast dissolved in a little warm water taken from the total, the remaining water and mix with a fork.
As soon as the water has been well absorbed, add the oil and mix again, add the salt and blend everything, don’t worry if the dough isn’t perfectly homogeneous, it should be like that.
Cover the bowl with cling film and let the dough rest for 20 minutes, then, do a round of quick folds, always mixing the dough with the fork. Do this operation two more times, always 20 minutes apart, so there will be a total of 3 rounds of folds.
After completing the last round of folds, transfer the dough to a lightly oiled tray and let it rise for a couple of hours.
After the rising time has elapsed, pour a drizzle of oil on the surface, and with oiled hands, spread the dough, you will see lots of bubbles appear!
Season the focaccia with roughly chopped walnut kernels, rosemary, gorgonzola pieces (sweet or spicy, I used the sweet one), press to let the seasoning penetrate the dough, add a pinch of salt and bake the gorgonzola focaccia in a preheated oven at 410°F for about 30 minutes, it should be golden.
Tips:
The gorgonzola focaccia keeps at room temperature for a couple of days or in the fridge for up to 3 days. The rounds of folds give strength to the dough and will make it soft and full of bubbles, using a simple supermarket flour. If you don’t want to add the walnuts or rosemary, you can omit them as well. Of course, you can easily use a kitchen appliance to mix.
Other focaccia recipes HERE
