FOCACCIA AL FORMAGGIO (DI RECCO): ricetta di Ezio Rocchi, risultato garantito!

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.

Put the flour in the mixer and add salt, water, and olive oil.

Fit the hook attachment and knead the dough at the lowest speed for 4-5 minutes.

Stop the mixer if needed and use a spatula to ensure the dough is smooth, then continue kneading at the lowest speed.

Once the dough is smooth, increase the speed for another 4-5 minutes.

Take out the hook and bowl, dust the dough with a little flour, and fold it over a few times to strengthen it.

Shape the dough into a ball and let it rest for about 20 minutes.

After resting, divide the dough into four pieces, making two smaller balls for the top and two larger balls for the base.

Round each ball with your hand to add strength and smoothness, pinching if necessary.

Place the balls on a tray with the pinched side facing down and cover with plastic wrap, letting them rest in the fridge for about an hour.

Take the dough balls out of the fridge and let them warm up for about 10 minutes.

Dust the balls with flour, flatten the thickest part, and roll it out into a rectangle with a rolling pin.

Lay the rolled dough onto a greased pan, letting it hang over the edge.

Add crescenza cheese in an even layer on top of the dough.

Roll out the second ball of dough, aiming for a thickness of about 1 millimeter.

Lay the second layer of dough on top of the cheese, securing the edges lightly without breaking the dough.

Make three holes in a row in the dough to prevent bubbling while baking.

Brush the surface with olive oil or a brine mixture of salt, water, and oil to prevent drying out.

Trim excess dough by pressing lightly on the edges with a rolling pin.

Bake at 250°C for about 7-8 minutes, keeping an eye on it as oven times may vary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens