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... thanks to a couple of weeks of focaccia experiments, I had a blob of already-made dough sitting in the freezer. After defrosting, I just stretched it into a well-oiled jellyroll pan (a generous hand with the olive oil gives a crisper crust), then scattered a half pound of crumbled Gorgonzola on top and baked it. That was all there was to it.Most focaccias aren’t any more complicated than that, because the toppings tend to the austere. Thinly sliced onions drizzled with olive oil, pitted olives, cubed pancetta with a scattering of rosemary leaves -- to complicate a focaccia topping is to misunderstand its elemental appeal.