Difficulty: Medium Preparation: 150 min Cooking: 15 min Doses for: 6 people
Manitoba flour 400 g Water about 250 ml Salt up to 10 g Extra virgin olive oil 40 ml
For filling and covering:
Extra virgin olive oil 30 ml Salt up to 10 g Stracchino or Crescenza 500 g
To prepare the Recco focaccia, in a carafe mix water at room temperature and oil, dissolve salt and pour everything into the bowl of a planetary mixer equipped with a leaf.
Start mix, add a spoonful of flour at a time, and when you have obtained a homogeneous dough, remove the leaf and mount hook.
Continue to mix for about 10 minutes until a smooth and elastic dough is obtained. Transfer it to a lightly oiled work surface, form a loaf and wrap it with plastic wrap.
Leave it to rest for at least 2 hours in the refrigerator.
Grease a 35x25 cm pan with oil; after the time for rest, take the dough and divide it into 2 parts. While you roll out one, you can keep the other wrapped in plastic wrap; Roll out a thin sheet of about 2 mm with the rolling pin, then grease your hands and transfer the dough to the pan, pulling the corners and sides so as to make the dough as thin as possible. Once the pan is lined, you must have a layer of pasta so thin that you can see the hand underneath. Switch to the cheese: place small piles of crescenza (or stracchino) slightly spaced apart, helping yourself with a teaspoon. Then roll out the other half of the dough always in a 2 mm sheet and lay it on the tray, by gently pulling the sheet to the edges.
Remove the excess sheet by trimming the edges with the blade of a knife; then pinch the dough with two fingers so as to open some holes, which will serve to release the air formed inside.
Brush surface with oil and sprinkle with a little salt until. Bake in a preheated static oven at 250 ° for at least 15 minutes, or until a golden surface is obtained (230 ° for 8-10 minutes if the oven is ventilated); to obtain a good result with the home oven, you can put the Recco focaccia to cook in the central shelf of the oven for the first 5 minutes and then finish cooking on the highest shelf, so that a crunchy crust is formed.
Remove from the oven and serve the focaccia with Recco cheese strictly hot! Storage: Freezing the focaccia with cheese is not recommended.
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