The Recco-style focaccia is very famous, do you know it? Today I wanted to try making it, I apologize for the mistakes but it was truly my first time. The result was really surprising. The dough is very manageable and elastic, and after baking it was super crunchy and light. Really very good, and it doesn’t even take that long to prepare. Try it yourself because it’s really worth it.
Lovers of focaccias and savory pies? Here are some really delicious ones.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/4 cups Manitoba flour
- 7/8 cup water
- 2 3/4 oz olive oil
- 1 tsp fine salt
- 1 1/3 lbs crescenza cheese
Tools
- Stand Mixer
- Cling Film
- Rolling Pin wooden
- Non-stick Pan
Steps
In the Thermomix bowl, add flour, water, oil, and salt.
Work for 3 minutes at kneading speed.
Transfer to a work surface, compact, wrap with cling film and let it rest for 30 minutes at room temperature.
Take the dough and divide it into 6 parts. Roll one part initially with the rolling pin. It will be the base of the focaccia.
Continue to stretch the dough with your hands, use your fists and stretch the dough until it is as thin as possible.
Place the dough on an oiled baking tray. Place about 200 g (7 oz) of crescenza cheese per focaccia.
Close with another disk of dough, rolled very thin. Seal the edges and make holes where the cheese is. Oil the surface and bake at 482°F for about 10 minutes.
