For the dough, knead together flour, salt and oil with enough cold water to form an elastic dough. Cover and rest at room temperature for about 1 hour. Now knead heartily and stand repeatedly.
For the filling, dice Fortina and Gorgonzola into small cubes. Mix with Parmesan, pepper and chopped herbs. Roll out half of the dough on a lightly floured surface until thin and circular and place on a baking sheet brushed with oil.
Spread the cheese and herb mixture evenly on top. Roll out the remaining dough also in a round shape and place it on top. Press the edge firmly.
Brush dough top with oil and sprinkle with a little salt and a tiny bit of dried rosemary. Later bake on the middle shelf in the heated oven at 240 °C for about 20 minutes.
The cheese focaccia is served with a mixed salad and red wine or rose.
The filling tastes exceptionally good with whipped cream and Gorgonzola.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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