Crispy, cheese-filled Focaccia Di Recco is ready in an hour

By King Arthur Baking · 60 min

Ingredients

Instructions

1. In a stand mixer bowl, combine the flour, water, olive oil and salt. Using the dough hook on medium speed, mix until a smooth ball forms, about 10 minutes. Cover and rest for 15 minutes.
2. Preheat the oven to 550°F (or as hot as it goes; at 500°F, bake a little longer). If using a baking stone or steel, preheat it with the oven.
3. Divide the dough into four equal portions (about 157g each) and shape each into a round. Cover with an inverted bowl.
4. On a floured surface, roll one piece into a 10" round.
5. Transfer the dough to a flat, rimless round pizza pan 14" to 16" wide. Stretch it to the edges, pulling one side over the pan's edge to help, until paper thin and overhanging by about 1". Dot with half the cheese.
6. Roll a second piece into a 10" round and lay it over the cheese. Stretch it to cover the cheese and overhang the pan by 1". Roll the rolling pin over the pan edge to trim, then twist the edge into a rope. Pinch the top layer in a few spots to make holes for steam.
7. Place the pan directly on the baking stone or steel and bake for 10 to 12 minutes, until browned, blistered and cracker-like top and bottom.
8. Let cool 1 minute, slide onto a board, drizzle with olive oil, sprinkle with flaky salt, and cut into squares or wedges. Repeat with the remaining dough and cheese for a second focaccia.

Summarized from King Arthur Baking's video. Watch it for the details.

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