Fig and Gorgonzola Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine the flour and yeast. Add the salt to one side of the bowl (to prevent direct contact with yeast). Pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for about 1-2 hours, or until doubled in size.
3. Shape the focaccia
   Drizzle 2 tablespoons of olive oil onto a 9×13 inch baking pan. Punch down the dough to release air bubbles, then transfer it to the oiled pan. Gently stretch and press the dough to fill the pan. If the dough resists, let it rest for 10 minutes before continuing. Use your fingertips to dimple the entire surface of the dough.
4. Second rise
   Cover the dough again and let it rise for 30 minutes more. Meanwhile, preheat your oven to 425°F (220°C).
5. Add toppings
   Press the sliced figs gently into the dimpled dough. Sprinkle the crumbled gorgonzola and chopped rosemary evenly over the surface. If using walnuts, scatter them across the dough. Drizzle with additional olive oil and sprinkle with flaky sea salt.
6. Bake the focaccia
   Bake in the preheated oven for 20-25 minutes, until the bread is golden brown and the cheese is melted and slightly bubbly. The internal temperature should reach about 200°F (93°C) when fully baked.
7. Finish and serve
   Remove the focaccia from the oven and drizzle with honey while still warm. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares or rectangles.