Stuffed Focaccia

• 1 loaf frozen bread dough
• 7 ounces gorgonzola, Crumbled
• 7 ounces mozzarella cheese, Slice
• 1 1/2 cups spinach, Sauteed
• 4 tablespoons olive oil
• fresh rosemary
• coarse salt

1. Thaw dough.
2. Preheat the oven to 400 degrees F.
3. Divide the dough into two.
4. On a floured surface, either pat down or roll into two 10-11 inch circles.
5. Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
6. Spread the spinach across the top, and then cover with the remaining circle.
7. Using your fingertips, gently press the edges together.
8. Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
9. Bake for about 30 minutes or until golden brown.
10. Serve warm.
11. Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

bread, gorgonzola, mozzarella cheese, spinach, olive oil, fresh rosemary, salt

Taken from www.food.com/recipe/stuffed-focaccia-134962 (may not work)