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Focaccia from Recco

Written by admin. Posted in Bakery, Focacce

Cuisine: Liguria
Cooking time: 50 minutes
Ingredients for 4 servings:
Water 500 g
“00” Flour 800 g
Salt 20 g
Extra virgin olive oil 80 g
For the filling:
Soft cheese Crescenza or Stracchino cheese 800 g
Extra virgin olive oil 100 g
Water 50 g
Salt as needed
pane comune
PROCEDURE
Dissolve the salt in the water, and add the extra virgin olive oil.
Put the flour into the kneading machine turn it on at low speed, adding a little water at a time until it is completely absorbed, increase to the second speed and continue to knead until it reaches a smooth and elastic consistency.
Wrap the dough in plastic film and leave it to rest for 2 hours in a cool place.
Divide the dough into two parts; roll it out finely on a floured surface to the thickness of 3 mm.
Place one of the rolled sheets of dough on an oiled baking sheet, stretching the dough into the corners with your hands. Place pieces of Stracchino or Crescenza cheese over the entire surface of the dough. Cover with the other sheet of dough, carefully sealing the edges. Sprinkle with salt and brush the surface with oil and water, then rip the surface of the dough here and there with your fingers.
Bake in the oven at 300°C for about 5 minutes.

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