FOCACCIA al FORMAGGIO tipo RECCO: semplicemente irresistibile! 🧀😋#Shorts

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.

Pour 14 oz (400g) of bread flour into a bowl and make a hole in the center.

Add 1 cup (220ml) of water.

Add 1 and 3/4 tbsp (20ml) of extra virgin olive oil.

Add 1 pinch of salt.

Knead first with a spoon, then with your hands until the dough is elastic.

Knead until the bowl is clean and form a ball.

Cover with a slightly damp cloth and let it rest for 30 min.

Cut the dough in half.

Flour the pastry board and roll out the dough with the help of your knuckles.

Place the first part of the dough on a baking sheet greased with oil.

Stuff with 1 lb (500g) of Crescenza cheese in small piles.

Turn on the oven at maximum temperature (at least 446°F/230°C).

Cover the cheese with the second part of the dough.

Finish the edges with a rolling pin.

Pierce the surface of the focaccia.

Grease the focaccia with an emulsion of water and extra virgin olive oil.

Bake in a static oven at least 446°F/230°C for 20-25 min.

For the first 10 min, bake in the lower half of the oven, then in the higher one for 10-15 min.

The focaccia is ready when the surface is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens