Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)
Impasto della Focaccia di Recco (Cheese-Stuffed Focaccia Dough)
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.
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Zio Leo here!
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