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Focaccia di Recco
A crisp, chewy Ligurian cheese-stuffed flatbread made from two paper-thin layers of bread-flour dough and molten stracchino cheese. Serve hot as an appetizer or snack.
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Ingredients
- 1.6667 cup bread flour (About 9 ounces; weigh the flour if possible. High-protein bread flour is easiest to stretch.)
- 0.75 tsp table salt
- 0.625 cup water (½ cup plus 2 tablespoons)
- 0.25 cup extra-virgin olive oil (Plus 2 teaspoons; divided. Use 2 tablespoons in the dough, 1 tablespoon to coat the pan, 1 tablespoon before baking, and 2 teaspoons after baking.)
- 12 oz stracchino cheese (About 1¼ cups. Also called Crescenza; Robiola may be substituted. Alternatively, use 8 ounces cream cheese and 4 ounces shredded young Italian fontina, processed together until combined.)
- 0.125 tsp flake sea salt (Crumbled)
Steps
- 1
Fit a food processor with its metal blade. Add the bread flour and table salt, and process until combined, about 2 seconds.
- 2
Combine the water and 2 tablespoons of the olive oil in a liquid measuring cup.
- 3
With the processor running, slowly pour in the water-and-oil mixture. Process for 30 to 60 seconds, until the dough forms a satiny, sticky ball that clears the sides of the work bowl.
- 4
Transfer the dough to a lightly floured counter. Knead briefly, about 2 minutes, until smooth.
- 5
Divide the dough into two equal pieces. Working with one piece at a time, cup the dough between your palms and move your hands in circular motions on the counter to form a smooth, taut ball.
- 6
Wrap each dough ball in plastic wrap and let them rest for 45 minutes to 1 hour.
- 7
When the dough has been resting for 20 minutes, place an oven rack in the lower-middle position. Set a baking stone on the rack and heat the oven to 525°F (275°C). If the oven cannot reach 525°F, use its highest possible temperature and extend the baking time slightly.
- 8
Invert one rimmed baking sheet on the countertop. Place a second rimmed baking sheet right-side up on top of it, arranging the pans so their short sides are parallel to the edge of the counter; the inverted sheet acts as a platform.
- 9
Coat the bottom and sides of the upper baking sheet with 1 tablespoon of olive oil.
- 10
On a lightly floured counter, roll one dough ball into an 8-by-12-inch rectangle. Brush the surface with a pastry brush to remove excess flour.
- 11
Lift the dough and drape it over your knuckles. Gently stretch it into a 16-by-12-inch rectangle, taking care not to tear it.
- 12
Center the stretched dough over the prepared pan and lower it onto the pan. Gently stretch the dough, rotating the pan as needed, until it hangs about 2 inches over all sides.
- 13
Working one side at a time, gently lift the dough, allow it to contract slightly, and then relax it into the pan so that only 1 inch remains draped over the rim and the dough covers the bottom of the pan.
- 14
Dollop generous tablespoons of stracchino evenly over the dough, leaving a 1-inch border around the edge of the pan.
- 15
Roll and stretch the second dough ball into a 16-by-12-inch rectangle. Place it directly over the cheese dollops.
- 16
Gently stretch the top dough layer, taking care not to disturb the cheese, until it hangs about 1 inch over all sides of the pan. Press firmly around the rim to seal the two layers together.
- 17
Run a rolling pin along the outside edge of the pan rim to cut away the overhanging dough.
- 18
Using kitchen shears, cut a 2-inch hole in the top dough layer just to the side of each cheese dollop. This allows steam to escape.
- 19
Use your fingertips to roll the dough edges down into the pan, creating a border. Press the border firmly to seal it.
- 20
Drizzle the focaccia with 1 tablespoon of olive oil and sprinkle it with the crumbled flake sea salt.
- 21
Bake the focaccia on the preheated baking stone for 8 to 9 minutes, rotating the pan halfway through, until the bread is crisp and well browned.
- 22
Slide a thin spatula under the focaccia to loosen it on all sides, then transfer it to a wire rack. Let it cool for 1 minute.
- 23
Transfer the focaccia to a cutting board. Drizzle with the remaining 2 teaspoons of olive oil, cut into 12 squares, and serve immediately.
Notes
Stracchino is a young, mild, spreadable cow's-milk cheese. Minimize the time between assembling and baking so the focaccia does not stick to the pan. Serve as a snack with cocktails or as an appetizer.
Nutrition per serving
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