No yeast in this extraordinary cheese focaccia that will have you gathering up every last crumb. The ingredients are few (flour, oil, water, salt, and soft cheese), the preparation is not difficult but requires a bit of attention, and the result is truly TOP.

Other focaccia recipes not to miss (these do have yeast):

Difficulty: Medium
Cost: Economical
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 6/8 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients for the Cheese Focaccia

2 2/3 cups all-purpose flour
1 1/4 tsp salt
2 tbsp extra virgin olive oil
1/2 cup water
semolina (for the baking tray)
9 oz Crescenza cheese
extra virgin olive oil
fleur de sel

Tools

I used a stand mixer to prepare the dough, but you can easily do it by hand, working the ingredients first in a bowl and then on the countertop.

Stand Mixer
1 Small Bowl
Rolling Pin
1 Bowl
1 Baking Tray

Preparation of the Cheese Focaccia

Pour the flour into the bowl of the stand mixer.
Put the water in a small bowl, add the salt and oil, and mix to create an emulsion.
Then add it to the flour and knead for a long time with the dough hook until you get a smooth and elastic dough. I had to add a tablespoon of water while kneading because the dough was too dry and wasn’t coming together. This may depend on the quality of the flour, so judge by eye if you also need this addition.
Transfer the dough to the countertop, shape it into a ball, cover it with a bowl, and let it rest for two hours.
… divide the dough into two equal parts.
Roll out the first half on a lightly floured countertop with the rolling pin. Then lift the dough and spread it with the knuckles of your hands so as not to tear it. Stretch it gently until it becomes very thin.
At this point, transfer it onto a well-oiled and semolina-sprinkled baking tray.
Scatter the cheese chunks over it.
Roll out the second half of the dough exactly as you did with the first and lay this second sheet over the cheese.
Seal the edges well with your fingers and remove the excess dough by cutting it with scissors.
Finally, tear the top sheet in several places, then drizzle it with oil and sprinkle it with fleur de sel. This type of salt is ideal because it is a middle ground between the fine salt, which would be too small, and the coarse salt, which would be too large. If you can’t find it in your trusted supermarket, you can buy it online by clicking HERE.
Bake the cheese focaccia in a preheated fan oven at 392°F for 20 minutes.
Take it out of the oven and let it cool slightly before enjoying it. It’s also great at room temperature. Enjoy! Paola
Of course, don’t throw these away. I cut them into pieces, brushed them with a little oil, and cooked them on a very hot griddle. They too disappeared in the blink of an eye. Try it to believe it!
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