focaccia stuffed with gorgonzola and marjoram

focaccia con ricotta e maggiorana

for 6

focaccia dough

2 teaspoons granular dried yeast

225 ml warm water

400 g plain flour

Maldon salt and freshly ground black pepper

extra virgin olive oil

filling

3 tablespoons fresh marjoram leaves

500 g Gorgonzola cheese, crumbled

300 g mascarpone cheese

For the focaccia dough, mix the yeast with the warm water in a bowl, and allow to rest for about 5 minutes.

Put the flour and 1 teaspoon salt into the food processor. Add the yeast and 2 tablespoons of the olive oil. Pulse until a dough forms. If necessary add more flour. The dough should be smooth but not sticky. Transfer to a clean surface and knead the dough for a few minutes. Shape into a ball and place in a bowl greased with olive oil. Cover with a cloth and leave to rise in a warm place for about 45 minutes.

Punch the dough down with your fists to deflate it. Working in the bowl, knead the dough four or five times. Cover and allow to rise again in the warm place for a further half hour.

Preheat the oven to 225°C/425°F/Gas 7.

Transfer the dough to a clean surface and divide into six equal balls. On a lightly floured work surface, shape two of the dough balls with your hands into 25 cm rounds, about 1 cm thick. Place one round on top of the other and roll out to a circle 30 cm in diameter. Prick the surface with a fork, and place on a lightly oiled baking tray. Do the same with the remaining pieces of dough. Bake in the preheated oven for 8 minutes or until they are light brown.

Meanwhile, for the filling, stir the Gorgonzola into the mascarpone and add the marjoram. Season with black pepper.

Remove the pizzas from the oven and cut them in half horizontally using a large bread knife. Lift off the top layers and spread the middles with the cheese mixture. Replace the tops, brush with olive oil and sprinkle with salt. Return to the oven for 5 more minutes until brown and crisp. Cut into wedges and serve immediately.