The cheese focaccia in a pan is a quick, delicious, and clever recipe, a dish that resembles the famous Ligurian cheese focaccia (from Recco) but is cooked in a pan, without an oven. In the summer, with this heat, turning on the oven is not ideal. I love focaccias cooked in a pan and have made many of them (you can find them HERE), so I decided to make a nice soft face with a super creamy filling of stracchino that “oozes” literally with every cut or bite, especially if still warm. The dough is simple and light, without yeast, just flour, water, salt, and oil. The cheese focaccia in a pan is perfect for any occasion, you can take it to the sea, the park, the beach, or wherever you want. It’s perfect to serve for a buffet dinner, as an appetizer, or for an aperitif. I am sure it will disappear in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz stracchino
- 2.1 cups all-purpose flour
- 0.63 cups cold water
- 2 tbsp extra virgin olive oil
- Half teaspoon salt
Steps
The cheese focaccia in a pan is very simple and quick to prepare. First, put the flour, cold water, extra virgin olive oil, and salt in a bowl and form a dough, kneading with a fork. It doesn’t need to be perfectly smooth.
Transfer the dough to a floured work surface and quickly knead it with your hands. Divide it in half and roll out each piece to form very thin circles (about 0.08 inches), being careful not to break them.
Grease a pan with a drizzle of oil and place the first dough circle, fill the base with stracchino, spread it quickly (and gently), cover the filling with the second sheet of dough, seal the edges well, and cut off the excess.
Brush the surface of the cheese focaccia in a pan with a drizzle of oil and cook it, with the lid on and on a very low flame (on the medium-small burner), for 12 minutes, flip it like an omelet, and continue cooking for another 10 minutes (check the cooking a few minutes before to avoid it browning too much, but if you follow the instructions, you won’t have any problems).
Notes:
The cheese focaccia in a pan can be kept at room temperature for a few hours or in the fridge for a couple of days. Instead of stracchino, you can use crescenza, robiola, squacquerone, or prescinseua.
More pan focaccia recipes HERE
