Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)

Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)

Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)

Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)

Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Wooden spoon
  • Rolling Pin
  • 15-inch round pizza tray or rimmed baking sheet
  • Baking stone or steel (optional but recommended)

Ingredients
  

  • Ingredients:
  • Bread flour: 500g about 3¼ cups
  • Sugar: 15g 1 tablespoon
  • Kosher salt: 10g 2½ teaspoons
  • Water: 300g about 1¼ cups
  • Extra-virgin olive oil: 50g 3 tablespoons plus 1 teaspoon, plus extra for drizzling
  • Stracchino or Crescenza cheese: 400g 14 ounces
  • Coarse sea salt: for sprinkling

Instructions
 

  • Preparation Steps:
  • Prepare the Dough:
  • In a large bowl, whisk together the bread flour, sugar, and kosher salt until well combined.
  • Add the water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, ensuring no dry flour remains.
  • Transfer the dough to a floured surface and knead for 2 to 4 minutes until it becomes smooth and elastic, adding flour as needed to prevent sticking.
  • Divide the dough into four portions: two weighing 250g and two weighing 200g. Shape each portion into a smooth ball.
  • Cover the dough balls with a clean kitchen towel and let them rest at room temperature for at least 45 minutes, allowing the gluten to relax for easier stretching.
  • Preheat the Oven:
  • Place a baking stone or steel on the lower-middle rack of your oven and preheat to the highest possible temperature, between 500°F to 550°F (260°C to 290°C).
  • Assemble the Focaccia:
  • Lightly oil a 15-inch round pizza tray or a rimmed baking sheet.
  • On a floured surface, roll out one of the 250g dough balls into a 12-inch circle. Gently stretch it over your knuckles to achieve a 16 to 17-inch diameter, about 1/16-inch thick.
  • Drape the stretched dough over the prepared tray, allowing a 1 to 2-inch overhang. Press the dough gently to fit the tray.
  • Distribute half of the Stracchino cheese in tablespoon-sized dollops evenly over the dough.
  • Roll out one of the 200g dough balls thinner than the first and stretch it to cover the cheese-topped dough, with a 1-inch overhang.
  • Pinch small holes in the top layer to allow steam to escape during baking.
  • Trim any excess dough by running a rolling pin around the edge of the tray.
  • Drizzle the surface with olive oil and sprinkle lightly with coarse sea salt.
  • Bake the Focaccia:
  • Transfer the assembled focaccia to the preheated oven, placing it on the baking stone or steel.
  • Bake for 6 to 7 minutes until the top is browned and the cheese is bubbling through the holes.
  • Remove from the oven and let it cool slightly before cutting into squares.
  • Repeat:
  • Repeat the assembly and baking process with the remaining dough and cheese to make a second focaccia.
  • Variations and Tips:
  • Cheese Substitutions: If Stracchino or Crescenza cheese is unavailable, you can substitute with other soft cheeses like Brie or Camembert, though the flavor will differ slightly.
  • Dietary Adjustments:
  • Gluten-Free: Use a gluten-free bread flour blend suitable for yeast breads.
  • Vegan: Replace the cheese with a vegan cheese alternative that melts well, and use plant-based butter instead of olive oil.
  • Serving Suggestions: Focaccia di Recco is best enjoyed fresh from the oven. Serve it as an appetizer or alongside a fresh salad for a delightful meal.
Keyword Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)

Focaccia di Recco is a traditional Italian flatbread hailing from Recco, a charming town in the Liguria region of Italy. This delightful dish features a thin, crispy crust encasing a luscious, creamy cheese filling, typically made with Stracchino or Crescenza cheese. From my own personal experience, crafting this delicacy at home is both rewarding and enjoyable. Let me show you how I make this exquisite cheese-stuffed focaccia.

Crafting the perfect dough is essential to achieving its signature texture and flavor.

Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)
Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)

Here are some key notes to consider when making the dough:

1. Ingredients and Their Roles:

  • Flour: Use high-quality bread flour with a higher protein content to provide the necessary gluten structure for elasticity.
  • Water: Incorporate lukewarm water to hydrate the flour adequately, facilitating gluten development.
  • Olive Oil: Extra-virgin olive oil adds flavor and contributes to the dough’s tenderness.
  • Salt: Enhances flavor and strengthens gluten bonds.

2. Mixing and Kneading:

  • Mixing: Combine the dry ingredients first, then add water and olive oil. Mix until a shaggy dough forms, ensuring all flour is hydrated.
  • Kneading: Knead the dough until it becomes smooth and elastic, which typically takes about 5 to 7 minutes. This process develops the gluten network, crucial for the dough’s stretchability.

3. Resting Period:

  • Relaxation: Allow the dough to rest at room temperature for at least 1 hour. This relaxation period lets the gluten strands loosen, making the dough easier to stretch into the ultra-thin layers characteristic of Focaccia di Recco.

4. Stretching the Dough:

  • Thinness: Aim to stretch the dough as thinly as possible without tearing, ideally to a translucent thickness. This ensures a delicate, crispy crust.
  • Technique: Use the backs of your hands to gently stretch the dough, allowing gravity to assist. Avoid using fingertips, as they can create tears.

5. Assembly and Baking:

  • Cheese Placement: Distribute small dollops of Stracchino or Crescenza cheese evenly over the dough to ensure consistent melting and coverage.
  • Sealing: When placing the top layer of dough, ensure it is slightly larger to accommodate the filling. Seal the edges well to prevent cheese from leaking during baking.
  • Baking Temperature: Preheat the oven to a high temperature, around 280°C (536°F), to achieve the characteristic crispiness.

6. Common Challenges:

  • Dough Tearing: If the dough tears during stretching, patch it gently and proceed. With practice, handling will improve.
  • Thickness Consistency: Maintaining uniform thinness is crucial for even baking. Take your time during the stretching process to achieve this.

7. Practice and Patience:

  • Achieving the perfect Focaccia di Recco dough requires practice. Each attempt will improve your technique and confidence.

By paying attention to these aspects, you’ll be well on your way to mastering the art of making Focaccia di Recco dough, resulting in a deliciously authentic Italian flatbread.

Ingredients:

Preparation Steps:

  1. Prepare the Dough:
    • In a large bowl, whisk together the bread flour, sugar, and kosher salt until well combined.
    • Add the water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, ensuring no dry flour remains.
    • Transfer the dough to a floured surface and knead for 2 to 4 minutes until it becomes smooth and elastic, adding flour as needed to prevent sticking.
    • Divide the dough into four portions: two weighing 250g and two weighing 200g. Shape each portion into a smooth ball.
    • Cover the dough balls with a clean kitchen towel and let them rest at room temperature for at least 45 minutes, allowing the gluten to relax for easier stretching.
  2. Preheat the Oven:
    • Place a baking stone or steel on the lower-middle rack of your oven and preheat to the highest possible temperature, between 500°F to 550°F (260°C to 290°C).
  3. Assemble the Focaccia:
    • Lightly oil a 15-inch round pizza tray or a rimmed baking sheet.
    • On a floured surface, roll out one of the 250g dough balls into a 12-inch circle. Gently stretch it over your knuckles to achieve a 16 to 17-inch diameter, about 1/16-inch thick.
    • Drape the stretched dough over the prepared tray, allowing a 1 to 2-inch overhang. Press the dough gently to fit the tray.
    • Distribute half of the Stracchino cheese in tablespoon-sized dollops evenly over the dough.
    • Roll out one of the 200g dough balls thinner than the first and stretch it to cover the cheese-topped dough, with a 1-inch overhang.
    • Pinch small holes in the top layer to allow steam to escape during baking.
    • Trim any excess dough by running a rolling pin around the edge of the tray.
    • Drizzle the surface with olive oil and sprinkle lightly with coarse sea salt.
  4. Bake the Focaccia:
    • Transfer the assembled focaccia to the preheated oven, placing it on the baking stone or steel.
    • Bake for 6 to 7 minutes until the top is browned and the cheese is bubbling through the holes.
    • Remove from the oven and let it cool slightly before cutting into squares.
  5. Repeat:
    • Repeat the assembly and baking process with the remaining dough and cheese to make a second focaccia.

Variations and Tips:

  • Cheese Substitutions: If Stracchino or Crescenza cheese is unavailable, you can substitute with other soft cheeses like Brie or Camembert, though the flavor will differ slightly.

Dietary Adjustments:

Additional Information:

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Dough Resting Time: 45 minutes
  • Total Time: 1 hour 35 minutes
  • Ease of Cooking: Intermediate
  • Servings: 8
  • Calories per Serving: Approximately 350 kcal
  • Cost of Ingredients: Moderate; specialty cheeses may increase cost
  • Cuisine: Italian
  • Course: Appetizer or Snack

Equipment Needed:

Nutritional Information per Serving:

Nutrient Amount
Calories 350 kcal
Total Fat 15g
Sources

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