Gorgonzola Focaccia

• Bread
• 1 tablespoon dry active yeast
• 1 1/4 cups warm water
• 1/4 cup olive oil
• 3 1/2 - 4 cups flour
• 1 teaspoon baking powder
• Topping
• 1/4 cup cream
• 5 ounces gorgonzola
• 1/2 teaspoon rosemary
• fresh ground pepper
• 2 teaspoons olive oil, for brushing

1. Stir yeast in warm water in a large bowl. Set aside for 10 minutes.
2. Combine the flour, olive oil and yeast mixture in a food processor until it forms a ball. Knead a bit on a floured surface, then put in an oiled bowl and cover with plastic wrap. Let rise for about 1 1/2 hours.
3. Flatten the dough on a cookie sheet until about 1/4 to 1/2 inch in thickness. Dimple the dough with your fingers.
4. Combine cream, cheese and rosemary in a food processor. Smooth the cheese mixture over the top of the dough. Brush some oil and sprinkle some black pepper on top. Let rise for 1 hour.
5. Preheat oven to 400 degrees. Bake for 20 minutes. Best served warm.

bread, active yeast, water, olive oil, flour, baking powder, topping, cream, gorgonzola, rosemary, fresh ground pepper, olive oil

Taken from www.food.com/recipe/gorgonzola-focaccia-414744 (may not work)