This focaccia has 4 different types of cheese as part of its ingredients and they are Parmesan, mozzarella, Gorgonzola and Fontina. I am quite familiar with the use and taste of Parmesan and mozzarella but have not tried cooking or tasting Gorgonzola and Fontina before.
Both Gorgonzola and Fontina and Italian cheeses. Gorgonzola is a veined blue cheese, made from un-skimmed milk. It has a crumbly and semi-soft texture and taste quite salty with interesting flavour from its blue veins. The original Fontina cheese from Italy is fairly pungent and has quite an intense flavour but I wasn't sure how to distinguish its originality at first and bought the Dutch version of Fontina which is milder in taste for this bake.
This cheesy bread is as yummy as it looks and smells and it is gone very quickly...
This post is linked to the event, Breaking Bread organised by Lora from Cake Duchess. For the love of bread, Marnely of Cooking with Books, Shulie from Food Wanderings and Lora have started The Breaking Bread Society and the current theme of this event is Focaccia.
Here's the recipe from Epicurious
(with my modification in blue)
2 1/2 tsp active dry yeast
1/2 tsp sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 tsp table salt
5 tbsp olive oil
3/4 cup grated Parmesan
1 cup grated whole-milk mozzarella
1/2 cup finely crumbled Gorgonzola
1 cup grated Fontina
1 small onion, sliced thinly
1 tsp coarse salt, or to taste