White Focaccia with Gorgonzola PDO, tomatoes and potatoes

To prepare the aromatic oil, pour the oil and basil into a blender and blend until brightly coloured.
Then filter with the aid of a strainer.
Place the focaccia dough on a baking tray and stretch it out with your hands.
Arrange the tomatoes and potatoes over the surface, add 3/4 of the Gorgonzola PDO in slivers and drizzle with the basil oil.
Add salt and pepper to taste.
When cooked, add the remaining Gorgonzola PDO and garnish with lemon zest and basil leaves.

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