1 hour and a half
Focaccia di Recco (Focaccia with cheese)
400 g of di Type 0 Manitoba flour
800 g of very fresh Crescenza
200 ml water
60 g of extra virgin olive oil + a few tablespoons for finishing
A pinch of salt
In a bowl, mix the flour with the 60 g of oil, add water until the dough is soft and elastic and, after shaping it into a loaf, let it rest for an hour at room temperature.
After the resting time has expired, take the mixture back, knead it some more and proceed by dividing it into two equal-sized loaves, which you will let rest for another 5 minutes.
At this point take the first loaf and, helping yourself with clenched fists, roll it out to a thin, almost transparent sheet. If you prefer, you can help yourself with a rolling pin by dusting the work surface with a little flour. Repeat the process with the other loaf. To prepare a focaccia for six people, take a rectangular baking pan measuring 40 x 60 cm and 50-55 cm in diameter, and oil it evenly before laying the first sheet on top. The latter should be very thin, so take care to pull it well from the sides before proceeding with the next step. Lay chunks of Crescenza cheese over the entire surface and cover it with the second sheet of pastry, also rolled out very thin. Pinch it in various spots to create small holes.
With the palm of one hand or a kitchen brush, spread a few tablespoons of oil over the surface and press the pastry lightly so that the crescenza chunks are more evenly distributed.
Finish by sprinkling a pinch of salt all over the top sheet and bake at 518/608 °F for about 7 minutes, until the focaccia has a golden surface and a crisp, crumbly texture.
Serve hot and sizzling!
In collaboration with Vaniglia Cooking