Focaccia Di Recco Recipe With Vegan Vegetable Cheese

stracchino cheese

🥗Healthier: ricotta

💰Cheaper: mozzarella

Ricotta is lower in fat, while mozzarella is more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a similar cooking profile.

In a bowl, combine 400 g of flour and 8 g of fine salt, mixing quickly with a spoon or by hand.

Add 200 g of water and 30 g of extra virgin olive oil to the flour mixture and begin kneading.

Knead the dough first in the bowl and then on a work surface until you have a smooth and homogeneous ball.

Cover the dough with the bowl and let it rest for about 1 hour to hydrate.

Grease a baking sheet (45 cm x 35 cm) well during the resting time.

After an hour, divide the dough into two pieces and start stretching one piece first with your fingertips on the work surface.

Then, lift and stretch the dough using the backs of your hands until it reaches the edges of the baking sheet, if possible.

If the dough doesn't reach the edges, don't worry; it's not mandatory.

Distribute 500 g of vegan stracchino cheese over the stretched dough in small balls, alternating them.

Drizzle olive oil over the cheese layer.

Stretch the second piece of dough in the same way as the first and place it on top of the cheese layer.

Seal the edges by folding them over themselves and make small holes in the top of the dough to prevent it from puffing up while baking.

Before baking, create a mixture of 1 tablespoon of olive oil, 2-3 tablespoons of water, and a pinch of salt, and brush it over the top of the focaccia.

Bake in a static oven at 240°C for 10-12 minutes, keeping an eye on it to avoid burning due to the high temperature.

Once ready, the focaccia should have a spotted golden surface.

To keep it soft after baking, brush it while still warm with the previously made mixture of water and oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens