After the recipe for the Recco-style cheese focaccia typical of the Gulf of Tigullio and the cheese pizzata, here is another all-Genoese version, Cheese and Genoese pesto. Two very thin layers of dough prepared without yeast with a filling of Prescinseua (a type of Genoese curd), stracchino that must melt during baking and, in this recipe, I added a few spoonfuls of Genoese pesto… which, I must say… was a big hit!
Other focaccia recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 969.30 (Kcal)
- Carbohydrates 52.92 (g) of which sugars 3.02 (g)
- Proteins 45.92 (g)
- Fat 64.02 (g) of which saturated 9.88 (g)of which unsaturated 4.31 (g)
- Fibers 1.85 (g)
- Sodium 1,289.76 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Manitoba flour
- 2 tsp milk
- 2 tsp extra-virgin olive oil
- 1/3 cup water
- 1/2 tsp fine salt
- 9 oz stracchino
- 4.2 oz fresh cheese (Prescinseua (Genoese curd))
- 1 1/3 tbsp extra-virgin olive oil
- 1/6 tsp fine salt (about 1 g)
- 2 tbsp Pesto Genovese
Tools
- Kitchen scale
- Dough board
- Rolling pin
- Baking pan in.10 1/4
Steps
Place the flour, oil, milk, water and salt in the stand mixer fitted with the hook. You can also knead by hand by making a well of flour on the dough board, adding the ingredients gradually and working well. Knead and form two dough balls, one for the base and one for the top, wrap them in plastic wrap and let them rest for 2 hours in a warm place. After resting, lightly flour the dough board and begin rolling out one dough ball at a time.
Using your hands, gently stretch the dough (do this without wearing rings so you don’t tear the dough). The sheet should be almost transparent. Lay it on the oiled baking pan and spread a thin layer of prescinseua. Break the stracchino into pieces and place them on the dough. Spoon a few tablespoons of pesto on top, add a little salt and cover with the other half of the dough. Use the rolling pin to trim any excess dough, then tear the dough to make two or three holes so that the cheese can escape once melted. Drizzle a little olive oil on top, sprinkle with salt and, using your hands, flick a little water over the surface. Bake in a fan oven at 482°F for 20 minutes until the focaccia takes on the characteristic slightly charred, spotted color. Here is the final result… cheese and pesto focaccia ready to be enjoyed!
