Jimmy Bradley's Baked Fontina With Olive Oil & Rosemary Focaccia

(From The Red Cat Cookbook, chef and owner of The Red Cat and The Harrison)
 
Ingredients:

• 1 1/2 lbs. Italian Fontina, soft, brown rind trimmed and discarded, cut into 1-inch dice
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1 tablespoon thyme
• 1 teaspoon chopped rosemary
• Salt
• Freshly ground black pepper
• Sliced country bread or rolls

 Preparation:
Preheat the broiler.  For individual servings, divide the Fontina among four 6-inch cast-iron pans.  Drizzle olive oil and scatter the garlic, thyme and rosemary over the cheese.  Season with salt and pepper.  For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6-7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve the 12-inch pan from the center of the table.  Pass the bread alongside for dunking.