Focaccia al Gorgonzola

Ingredients for focaccia:
1 1/4 teaspoons active dry yeast
2 T warm water
1 cup plus 2 T water, room temperature
1 T olive oil
3 3/4 cups all-purpose flour, approximately
1 1/2 teaspoons salt
1 T cornmeal

Ingredients for topping:
8 ounces gorgonzola cheese
1/4 cup whipping cream
1/2 teaspoon dried thyme
olive oil for brushing the top

To prepare dough:
Stir the yeast into the warm water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the remaining water and oil. Add about 1 cup flour and the salt, stirring well until smooth. Add remaining flour, stirring until dough comes together. Transfer to a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place dough in a lightly oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 11/2 hours. Sprinkle cornmeal over the bottom of a 10 1/2-by-15 1/2-inch metal pan. Punch dough down and transfer to a lightly floured surface. Knead for a minute, then put into pan. Shape dough to fit pan – the sides don't need to be completely even. Cover with a clean kitchen towel and let rise until doubled, about 2 hours.

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To prepare topping:
Preheat oven to 400 degrees. Mash cheese in a bowl with a wooden spoon. Beat in cream and thyme. Dimple dough with your fingertips, leaving indentations 1/2 inch deep. Spread gorgonzola over top and brush exposed areas with olive oil. Cover with a clean kitchen towel; let rise 30 minutes.

Baking the focaccia:
Bake on center oven rack 25 minutes. Spray oven walls and floor with water from a spritzer bottle 3 times during the first 10 minutes of baking. When baked, let sit no more than 5 minutes in the pan before transferring to a wire rack. Serve focaccia warm or at room temperature the same day it's baked.

Makes a 10 1/2-by-15 1/2-inch focaccia