Focaccia with Crescenza (from Recco) is really simple to prepare, without leavening, with a quick dough and few ingredients. About ten minutes in the oven and you can enjoy it, soft inside and crunchy outside. Originally, Prescinsêua was used, a dairy product halfway between yogurt and ricotta with a slightly sour taste, now Crescenza is used more often. Check out the other recipes, you will find many other equally tasty focaccias.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian Regional
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 7/8 cup water
- 1 tsp fine salt
- 1 tbsp olive oil
- 11 oz crescenza (or stracchino)
- to taste olive oil
- to taste coarse salt
- to taste butter
Steps
Place the flour on a work surface in a fountain shape, add the oil, salt, and water little by little.
Knead until you obtain a smooth and homogeneous dough that is easy to work with. Form a ball, wrap it in a sheet of plastic wrap, or let it rest under a bowl at room temperature for at least 20 minutes. You can easily leave it for longer.
Divide the dough into two equal parts.
Roll out the first part with a rolling pin, it should be very thin, about 1/25 of an inch thick. I recommend helping yourself with your hands, gently stretching the dough to make it expand. Do the same with the second part of the dough. Butter a baking sheet with dimensions 13×16 inches, spread the dough and cover the edges as well.
Place dollops of crescenza (or stracchino) at a few inches apart from each other. If you prefer, you can also spread the crescenza over the entire surface. Add a little olive oil.
Cover with the other sheet, moisten the edges of the sheet with a little water, adhere the top one well with the bottom one and seal them by rolling them over themselves. Make equidistant holes in the top layer, so it doesn’t puff up while baking, sprinkle the surface with olive oil, distribute it on the edge as well, and add some coarse salt.
Bake at 480°F for about 10 minutes, placing the baking sheet on the second rack from the bottom of the oven.
And enjoy your meal!
Tips, advice
If you can’t stretch the dough easily, it means you need to let it rest a bit longer, if instead it breaks while stretching, you need to add a little more water.
Try replacing the crescenza with 7 oz of gorgonzola and mascarpone, a delight!
If you liked Focaccia with Crescenza (from Recco) try the other focaccia recipes:
