Focaccia with Mascarpone – Gorgonzola and Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 20 g yeast
- 2 dl water, lukewarm
- 1 teaspoon salt
- 2 tablespoon olive oil
- 150 g mascarpone - oronzola
- 4 large clove (s) garlic
- 1 bunch thyme
- pepper
- Olive oil for drizzling on
Print Recipe
Pin Recipe Instructions
- You can either make one large flatbread or four small flatbreads from it.
- Put the flour in a bowl and make a well in the middle. Mix the yeast with 1/2 dl water, pour into the well and mix with a little flour. Let the dough rise until the surface shows cracks. Scatter the salt over the flour, add the rest of the water and the olive oil and knead everything into a smooth, elastic dough. Return to the bowl, cover with a cloth and let the dough rise until it is twice its volume.
- For the topping, dice the mascarpone gorgonzola. Peel the garlic and chop in to fine slithers. Roll out the dough and place on a baking sheet coated with olive oil. Pluck the thyme leaves from the stems and place on the dough. Pepper. Spread the cheese cubes and the garlic over the top as well. Drizzle everything generously with olive oil. Cover with a damp cloth and let rise for another 30 minutes.
- Bake the focaccia in an oven preheated to 200 degrees for about 20-25 minutes.
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