Gorgonzola, Red Onion And Walnut Focaccia

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1/2 cup milk, warmed to 105 degrees to 115 degrees

2 1/2 teaspoons (1 package) active dry yeast

1 cup water, room temperature

1 1/2 tablespoons extra virgin olive oil

3 3/4 cups unbleached all-purpose flour

2 1/2 teaspoons sea salt


3/4 cup walnuts

1 red onion

8 ounces Gorgonzola cheese (Dolcelatte variety)

1 1/2 to 2 tablespoons milk

Olive oil

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