Focaccia Di Recco Cheese Focaccia

By Sugar Salt Magic · 120 min

Ingredients

Instructions

1. Set aside 2 teaspoons of the olive oil.
2. In a bowl, mix the water, the remaining olive oil, the sea salt and the flour with a spoon.
3. Once it comes together, turn it onto a clean surface and knead for about 10 minutes until smooth and elastic. Add flour only if it keeps sticking.
4. Wrap the dough in plastic wrap and rest it at room temperature for 1 hour.
5. Preheat the oven to 250°C / 480°F (230°C fan). Lightly grease a pizza tray.
6. Cut the dough into 4 pieces and keep 3 covered in plastic wrap. Stretch or roll the first piece into a round about 14–15 inches wide, thin enough to see your hand through it (1 mm or less). Lay it over the pizza tray, letting it hang over the edges.
7. Scatter pieces of the stracchino or crescenza cheese over the dough, using half of the 500 g on each focaccia.
8. Roll out a second piece as thinly as the first and lay it over the cheese.
9. Press the edges of the two layers together all round the tray, trim off the excess with a knife, then curl the edge over with your thumb and two fingers and press down to seal it all the way round.
10. Brush the top with 2 teaspoons of olive oil, poke 4–5 small holes in the top layer, and sprinkle with sea salt. Repeat with the remaining pieces to make the second focaccia.
11. Bake for 15–18 minutes, until the top is golden. Slice and serve straight away.

Summarized from Sugar Salt Magic's video. Watch it for the details.