Focaccia with mascarpone, gorgonzola and garlic

Ingredients for 4 servings:

• 400 g flour
• 20 g yeast
• 2 dl water, lukewarm
• 1 tsp salt
• 2 tbsp olive oil
• 150 g mascarpone – Gorgonzola
• 4 large garlic cloves
• 1 bunch of thyme
• pepper
• Olive oil for drizzling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

You can make either one large or four small flatbreads. Put the flour in a bowl and make a well in the center. Mix the yeast with 1/2 dl of water, add it to the well, and mix it with a little flour. Let the starter dough prove until the surface cracks. Sprinkle the salt over the flour, add the remaining water and the olive oil, and knead everything into a smooth, elastic dough. Return it to the bowl, cover with a cloth, and let the dough prove until it has doubled in size. For the topping, finely dice the mascarpone and Gorgonzola cheese. Peel and finely chop the garlic. Roll out the dough and place it on a baking sheet greased with olive oil. Pluck the thyme leaves from the stems and arrange them on top. Season with pepper. Sprinkle the cheese cubes and garlic over the dough. Drizzle everything generously with olive oil. Cover with a damp cloth and let it rise for another 30 minutes. Bake the focaccia in an oven preheated to 200 degrees Celsius for about 20-25 minutes.