Ingredients:

Focaccia
1 Tbsp. dry active yeast
1 1/4 cup warm water
1/4 C. olive oil
3 1/2 - 4 cup flour
2 1/2 tsp. Salt

Topping
1/4 cup cream
1/2 lb. gorgonzola cheese
1/2 tsp. rosemary, chopped
freshly ground pepper
olive oil for brushing

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Directions:

Focaccia:
Stir the yeast into the warm water in a large bowl: let stand for 10 minutes. Stir in the olive oil, the flour and salt. Knead on a
lightly floured surface until smooth and elastic about 5 minutes.

Place the dough in an oiled bowl and cover with plastic wrap. Let rise until double in size, about 1 1/2 hours. Flatten and
stretch the dough to cover as much the bottom of a 12 by 17 inch baking sheet. Dimple the dough with your fingertips.

Topping:
Mix the cream, gorgonzola cheese and rosemary in a food processor. Spread the mixture over the dough with a rubber
spatula. Season with freshly ground black pepper. Brush the top with olive oil and let rise for 1 hour.

Preheat the oven to 400. Bake for about 20 minutes. Unmold immediately and serve warm or room temperature.

Serves: Makes one 12 X 17 inch Focaccia