Focaccia di Recco
by
- Bread
- Medium
- 6
- 30 minutes
PT30M
Ingredients
- 400g of strong bread flour
- 150ml of water, room temperature
- 10g of salt
- 50ml of olive oil
- 250g of stracchino
- flaky sea salt, to finish
- extra virgin olive oil, to brush
Method
1
Combine the water, oil and salt and stir to dissolve the salt
2
Stir in the flour bit by bit until you have a soft dough
3
Knead the dough for ten minutes. It should be smooth and elastic when ready. Place in a greased bowl and cover with clingfilm, then leave to rest for 2 hours
4
Once rested, preheat the oven to 250°C/gas mark 9. Divide the dough in half. Roll out one half to around 2mm thick.
5
Carefully transfer the rolled out dough to a greased baking tray
6
Carefully spread out the cheese evenly, then roll out the other half of the dough to an equal thickness and carefully lay on top. Pierce the top of the dough a few times with a knife to prevent it ballooning out during cooking
7
Pinch the edges to form a seal so the cheese doesn’t melt out. Brush with a little extra virgin olive oil and sprinkle with crunchy sea salt
8
Bake in a very hot oven for 10–15 minutes
9
Slice and serve straight away whilst the cheese is stringy and melted
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Focaccia di Recco
