3-1/2 cups all-purpose flour
¾ teaspoon salt
1 package rapid rise yeast
1 cup water
5 tablespoons olive oil, divided
¼ cup walnut or olive oil
½ cup walnut pieces
½ cup crumbled blue cheese, such as Gorgonzola
Preheat oven to 400°F. Combine 1-1/2 cups flour, salt, and yeast in a large bowl of an electric mixer. Heat water and 3 tablespoons olive oil to 125°F. Add to dry ingredients. Beat 2 minutes at low speed, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough additional flour to make a soft dough. On a lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Roll dough to ¼-inch thickness. Spread 2 tablespoons olive oil on a 10-x-15-inch baking sheet. Place dough on baking sheet and prick surface evenly with a fork. Make small indents in surface of dough with the end of a wooden spoon. Drizzle ¼ cup walnut or olive oil over the surface. Top with walnut pieces and cheese; press nuts into dough. Bake until golden brown, about 20 minutes. Cut into squares and serve warm.
Makes one 10-x15 inch rectangle