Description
Rustic focaccia hiding a molten Gruyère–Fontina fondue center for the ultimate cheesy pull.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1 cup shredded Gruyère cheese
- 1 cup shredded Fontina cheese
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tbsp rosemary (chopped)
- Coarse sea salt (for topping)
Instructions
1. Prepare the Crust:
- In a bowl, mix flour, salt, sugar, and yeast. Gradually add warm water and olive oil, kneading until a smooth dough forms. Let rise for 1 hour.
- In a saucepan, melt Gruyère and Fontina with heavy cream and garlic powder over low heat, stirring until smooth. Let cool slightly.
- Divide dough into two equal parts. Roll out one part into a circle and place on a baking sheet. Spread cheese fondue in the center, leaving a border.
- Roll out the second dough part and place over the cheese. Seal edges tightly. Brush with olive oil, sprinkle rosemary and sea salt.
- Bake at 375°F (190°C) for 25-30 minutes until golden. Let rest 5 minutes before slicing.
Notes
You can customize the seasonings to taste.