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Taleggio Focaccia

  • 45 minutes
  • Easy
  • Bread, focaccia, pizzas

Ingredients: Per 4 servings

  • lb all-purpose flour
  • ½ oz fresh yeast
  • Extra Virgin Olive Oil
  • ½ lb Taleggio cheese
  • 1 sprig marjoram
  • salt

Preparation:

Dissolve the yeast in 3 tbsp of warm water. Add 3.5 oz flour and mix the ingredients together to form a loaf of dough. Cover and let rise for 20 minutes. Then, mix the remaining flour with 3 tbsp of oil, a pinch of salt, a little less than 6 tbsp of water and the other dough. Knead the dough until smooth and elastic. Then shape into a ball, make a cross on top and let rise for an hour. Then, flatten out the dough on a floured board, forming a 11 inch wide disk. Place the dough on a oiled pizza pan. Drizzle the dough with oil and bake in a 450 °F for about 20 to 25 minutes. In the meanwhile, remove the rind of the taleggio and cut into slices. Finely chop the marjoram. Place the cheese and the herbs on the hot focaccia and place it back in the oven for a minute or two to melt the cheese.