Focaccia with figs and Gorgonzola

1. Prepare the dough: 

• In a large bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes, until it becomes frothy. 
• Add the flour, ARLO culinary argan oil, and salt to the bowl. Mix together until a soft dough forms. 
• Knead the dough for about 10 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth and elastic. 
• Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size. 

2. Shape the focaccia: 

• Preheat your oven to 220°C (425°F). 
• Once the dough has risen, punch it down and transfer it to a greased baking sheet or a focaccia pan. 
• Stretch the dough out to fit the pan, making dimples with your fingers across the surface. 

3. Add toppings: 

• Drizzle 1 tbsp of ARLO culinary argan oil evenly over the dough. 
• Gently press the slices of figs into the dough, followed by crumbling the Gorgonzola cheese over the top. 
• Sprinkle with fresh rosemary leaves, and season with salt and freshly ground black pepper to taste. 

4. Bake: 

• Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges. 

5. Finish: 

• Once out of the oven, drizzle a little more ARLO culinary argan oil over the warm focaccia for an extra layer of flavor. 
• Slice and serve as an appetizer, side dish, or light meal. 

For the focaccia dough: 

• 500g (4 cups) all-purpose flour 
• 10g (1 tbsp) active dry yeast 
• 1 tsp sugar 
• 300ml (1 1/4 cups) warm water 
• 2 tbsp ARLO culinary argan oil 
• 1 tsp salt 
• 1 tbsp honey (optional, for sweetness) 

For the topping: 

• 100g (3.5 oz) Gorgonzola cheese, crumbled 
• 6-8 ripe figs, sliced 
• Fresh rosemary sprigs 
• 1 tbsp ARLO culinary argan oil (for drizzling) 
• Freshly ground black pepper, to taste 
• Salt, to taste