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Medium
By Fred Plotkin
Published 1997
This is a relatively recent innovation, one that has become immensely popular because it is scrumptious.
Make the focaccia dough according to the instructions. When you dimple the dough for the second time, then put little pieces of Gorgonzola in each indentation. Sprinkle on less salt than you normally would. Bake according to the instructions and serve hot or warm, so that the cheese is still soft and runny.
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