1 hour and 16 minutes
Bread, focaccia, pizzas
- 1 lb all-purpose flour
- 1 lb Crescenza cheese, or Stracchino cheese
- ½ cup Academia Barilla Riviera Ligure DOP Extra Virgin Italian Olive Oil
- 1 ¼ cups water
- salt to taste
1 hour and 10 minutes preparation + 6 minutes cooking
Begin by placing the flour in a large bowl. Add a pinch of salt and form a well in the middle. Then add cold water and 3 tbsp Ligurian extra virgin olive oil. Start mixing the dough with a fork, incorporating the flour, little by little. Once the dough has come together, start kneading it with your hands.
Knead the dough for 5 to 10 minutes, until smooth and uniform. When the dough is ready, cover it with plastic wrap and let it rest for an hour at room temperature.
Divide the dough into two equal parts and roll out the dough, trying to keep it round and as thin as possible, almost transparent. Once you have rolled out both pieces of dough, begin assembling the focaccia di Recco.
Grease a 10-in baking dish with extra virgin olive oil. Place one layer of dough on the bottom of the dish. Add the Cresenza or Stracchino cheese in pieces using your hands or a spoon.
Cover the cheese with the second sheet of dough. Use a knife to remove the excess dough from around the edges of the pan.
Seal the edges by pinching the dough. Pinch holes into the top layer of dough above the cheese so that the steam can come out during cooking. Sprinkle with salt and brush with extra virgin olive oil.
Bake in a very hot oven (400/450°F) for about 5 or 6 minutes, or until golden. When the focaccia is done, remove it from the oven and let cool. Cut it and serve as an appetizer or finger food to serve at an aperitivo.
To make a good focaccia di Recco, it is best to use the top quality cheese that you can find.