Focaccia di recco
Focaccia di Recco Recipe
- 500g all-purpose flour
- 400g stracchino cheese
- 200ml warm water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- In a large mixing bowl, combine the flour and salt.
- Add the warm water and olive oil to the flour mixture. Mix until the dough comes together.
- Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
- Divide the dough into two equal portions and let them rest for about 30 minutes, covered with a damp cloth.
- Preheat your oven to 220°C (425°F).
- Roll out one portion of the dough into a thin round shape.
- Place the dough on a greased baking sheet.
- Spread half of the stracchino cheese evenly over the dough.
- Roll out the second portion of the dough into a thin round shape and place it on top of the cheese.
- Seal the edges of the dough together to enclose the cheese.
- Brush the top of the dough with olive oil.
- Bake in the preheated oven for about 15-20 minutes, or until the focaccia is golden brown.
- Remove from the oven and let it cool for a few minutes.
- Serve warm and enjoy!