Focaccia di Recco Perfetta: Sfoglia Sottile e Formaggio Filante a Casa

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 planetary mixer equipped with a hook, add Manitoba flour.

Dissolve salt in water and add it to the flour.

Activate the planetary mixer and add the water followed by the olive oil.

Once the dough absorbs all the oil, remove it from the bowl and work it quickly into a ball.

Place the dough in a lightly greased bowl and cover with cling film.

Refrigerate the dough for a couple of hours.

Oil a pan generously with extra virgin olive oil and set aside.

Divide the dough into two pieces and dust the work surface with flour.

Roll out the first piece of dough into a rectangular shape, using the backs of your hands to stretch it gently.

Place the rolled dough into the well-oiled pan.

Spread stracchino and crescenza cheese in small pieces evenly over the dough.

Roll out the second piece of dough and place it over the cheese.

Trim off the excess edges with a small knife.

Seal the edges by rolling them inward to create a ledge.

Pinch the surface of the dough to make small holes to prevent swelling during baking.

Brush the surface with plenty of extra virgin olive oil.

Bake in a preheated static oven at 250 degrees Celsius for about 15 minutes.

Let the focaccia rest for 10 minutes before cutting it into squares and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens