Focaccia di Recco

Ingredients

• 2 cups all-purpose flour
• ½ tsp instant yeast
• ¾ tsp salt
• ¾ cup warm water
• 4 tbsp olive oil
• ½ lb stracchino or crescenza cheese, room temperature
• 1 tbsp fresh rosemary, finely chopped
• ¼ tsp black pepper

Instructions

1. 1

   Mix flour, yeast, and salt in a large bowl. Pour warm water and 2 tbsp olive oil into the center.

2. 2

   Stir with a wooden spoon until shaggy dough forms, then knead by hand until smooth, ~8 minutes.

3. 3

   Oil a large bowl with remaining 2 tbsp olive oil. Place dough inside, cover with plastic wrap.

4. 4

   Let rise in a warm place until doubled in size, 45–60 minutes, until you can see bubbles.

5. 5

   Preheat oven to 400°F. Oil a 12-by-16-inch baking sheet generously with olive oil.

6. 6

   Turn dough onto the oiled sheet. Gently stretch it with oiled hands until it covers the sheet.

7. 7

   Tear stracchino into small pieces and scatter over dough. Sprinkle rosemary and black pepper.

8. 8

   Fold dough in half over itself twice to create layers—don't worry if it tears slightly.

9. 9

   Bake until the top is deep golden brown and edges are crispy, 18–22 minutes.

10. 10

    Cool on the sheet for 3 minutes, then slide onto a wire rack or serving board.

11. 11

    Drizzle with olive oil if desired. Serve warm or at room temperature.

Tools you’ll need

• large mixing bowl
• wooden spoon
• plastic wrap
• 12-by-16-inch baking sheet
• oven
• wire rack or cutting board

More recipes like this

• 

  Erbazzone: Emilia-Romagna Herb and Cheese Pie

  50 min

• 

  Torta Salata

  50 min

• 

  Greek Cheese & Herb Tiropita

  50 min

• 

  Balkan Meat & Cheese Burek

  50 min