Focaccia Di Recco Recipe on the Primo Oval XL

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.

Start with a little over 2 cups of all-purpose flour in a mixing bowl.

Add a couple of nice pinches of finely ground sea salt to the flour and mix.

Create a well in the center of the flour mixture.

Add 6 tablespoons of cold water and 3 tablespoons of extra virgin olive oil into the well.

Mix the ingredients with a fork, adding more flour as needed.

Switch to using hands to mix the dough until it becomes somewhat elastic.

Knead the dough on a floured surface for 5 to 10 minutes until smooth and elastic.

Cover the dough with plastic wrap and let it rest at room temperature for about 1 hour.

After 1 hour, divide the dough into two equal halves.

Roll out the first piece of dough into a rectangle to fit a half sheet pan, stretching it by hand as needed.

Brush the bottom of the half sheet pan with extra virgin olive oil.

Place the stretched dough onto the pan, covering most of the surface but not worrying about perfection.

Roll out the second piece of dough for the top layer.

Spread the stracchino cheese (or substitute) evenly over the first layer of dough.

Cover the cheese with the second layer of dough, pressing the edges together to seal.

Ventilate the top layer by either poking holes with a fork or tearing it slightly.

Brush the top with more extra virgin olive oil and sprinkle with sea salt.

Preheat the Primo Oval XL to 450°F.

Carefully open the cooker to avoid rushing oxygen in, then place the pan inside.

Cook for about 5 to 8 minutes, checking frequently to avoid overcooking.

Remove from the cooker and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens