Crispy Focaccia di Recco with creamy cheese
(0)
35 min
Quick
Sezamo
O specialitate legendară din Liguria: două foi foarte subțiri și crocante de aluat fraged nedospit, umplute cu brânză proaspătă și cremoasă care se topește divin la cuptor, desăvârșite cu ulei de măsline extravirgin și sare de mare.
Ingredients
Preparation method
Preparing the dough and sheets
In a large bowl, mix the sifted flour with warm water, half of the extra virgin olive oil (25 ml), and a fine pinch of salt. Knead vigorously for 8-10 minutes until you get a smooth, very elastic, and pliable dough. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
Preheat the oven to maximum temperature (240°C - 250°C), preferably with the fan function on. Generously grease a large round or rectangular baking tray with a little olive oil.
Divide the rested dough into two equal pieces. On a clean work surface, roll out the first piece of dough with a rolling pin, then gently pull the edges with the backs of your hands until it becomes extremely thin, almost see-through. Carefully place the sheet in the tray, letting the edges hang slightly over the rim.
Chef's tip
The secret to an authentic Focaccia di Recco lies in stretching the dough: the sheets must be so thin that they are almost transparent.
Baking at a very high temperature (250°C) is essential to achieve the characteristic crispy crust and browned bubbles without drying out the cheese.
55 min
Under an hour
