Focaccia with Gorgonzola, Pine Nuts and Green Onions
For the dough:
- 2 tsp. active dry yeast
- 1/4 cup warm water (115°F)
- 2 cups all-purpose or bread flour
- 1/2 tsp. salt
- 2/3 cup cold water
- 1 Tbs. extra-virgin olive oil
For the topping:
- 1/4 cup pine nuts
- 1/4 lb. Gorgonzola cheese, at room
- 2 oz. fontina cheese, shredded
- 3 green onions, including tender green portions,
Meanwhile, make the topping: In a small, dry fry pan over medium heat, toast the pine nuts, stirring constantly, until golden, about 1 minute. Remove from the heat, pour into a bowl and let cool. When cool, add the Gorgonzola, fontina and green onions. Toss to mix well.
About 45 minutes before serving, place a pizza stone or baking tiles on the bottom rack of an oven and preheat to 500°F.
On a floured work surface, punch down the dough and divide in half. Shape each half into a smooth ball. Roll out 1 ball into a round 7 inches in diameter and 1/2 inch thick. Transfer the dough to a well-floured baker's peel or a rimless baking sheet. Scatter half of the cheese mixture evenly over the surface to within 1/2 inch of the edge.
Slide the dough round onto the heated stone or tiles and bake until golden and crisp, 10 to 12 minutes. Carefully slip the peel or baking sheet under the focaccia and transfer to a cutting board. Repeat with the remaining dough and cheese mixture.
While the second round is baking, cut the first focaccia into 6 wedges and serve.