Focaccia with Gorgonzola and Walnuts | Aromatic and Crispy
(0)
45 min
Under an hour
Sezamo
O focaccia italiană autentică, crocantă la exterior și pufoasă la interior, îmbogățită cu bucățele cremoase de gorgonzola, nuci crocante și rozmarin proaspăt. O combinație desăvârșită de gusturi și texturi, perfectă ca aperitiv sau gustare caldă.
Ingredients
Preparation method
Preparing the dough
In a large bowl, dissolve the dry yeast and sugar in lukewarm water. Let the mixture sit for 5-10 minutes until it starts to foam on the surface.
Add the sifted flour, salt, and half of the olive oil (20 ml). Mix well with a spatula until you get a soft, smooth dough.
Transfer the dough to a work surface and knead for 5-7 minutes. Place the dough in an oiled bowl, cover it, and leave to rise in a warm place for 60 minutes, until doubled in size.
Chef's tip
For extra flavor, you can drizzle a little wildflower honey over the warm focaccia right after taking it out of the oven.
If you want an even airier texture, let the focaccia rise for another 20 minutes directly in the tray before adding the toppings and baking.
55 min
Under an hour
