This recipe makes a fluffy focaccia with a crunchy, golden, top of melted gorgonzola cheese. The dough is adapted from the schiacciata recipe in my cookbook, Florentine. One of its best features is the dimples created by the baker's fingers as the dough is flattened before baking—they become pockets that catch the oil, salt and cheese as they melt together. You can pretty much use any other favorite cheese in place of the gorgonzola (though it's really wonderful). Try mozzarella or stracchino for something milder. You can use butter instead of lard. Don't be afraid of using lard though, it not only gives a more traditional flavor, but also imparts a wonderful and characteristic crunch to the top of the focaccia.

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