Focaccia with stracchino and bacon, a simple and delicious recipe, perfect for a dinner or an appetizer with friends and family. A white pizza with stracchino and bacon, simple and quick to prepare, where you don’t need a stand mixer to knead, just a spoon and a few minutes of waiting between folds.
This will ensure that the dough binds perfectly, even without kneading, thanks to the autolysis effect. I imagine you are wondering what it consists of. It is a process where flour is combined with a certain amount of water. Then you knead, with a spoon or even with a stand mixer, just enough to make every dry grain of flour disappear. After this short step, the dough as it is is left to rest for a few minutes or sometimes even a few hours.
The purpose of this process is to trigger the self-disintegration of the cells contained in the flour, through the fermentative process. This will also favor the formation of gluten or the so-called gluten network. A fundamental step to achieve a perfect final result.
I don’t want to bore you too much on this topic, let’s get back to talking about the soft focaccia with stracchino and bacon. A real treat for the palate! Tall, soft, and delicious, perfect to present also for a birthday party buffet. You can of course replace the bacon with another cold cut you prefer. Curious to find out how to prepare it? Then let’s go to the kitchen together, because the focaccia with stracchino and bacon will be ready in a click!
If you’re interested in other baked goods recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 593.05 (Kcal)
- Carbohydrates 74.69 (g) of which sugars 1.02 (g)
- Proteins 19.66 (g)
- Fat 26.94 (g) of which saturated 4.65 (g)of which unsaturated 5.96 (g)
- Fibers 13.16 (g)
- Sodium 1,229.02 (mg)
Indicative values for a portion of 192 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
- 4 3/4 cups flour (W 350 or type 1)
- 1 3/4 cups water (at room temperature)
- 1 tsp active dry yeast
- 2 tbsp extra virgin olive oil (plus extra for the tray)
- 3 tsp salt
- 5 oz stracchino cheese
- 5 oz bacon
- rosemary (as needed)
Tools
- Basin
- Baking Tray
- Spoon
Steps
First, pour the water at room temperature into a bowl together with the oil and yeast and mix. Then add the flour and start mixing with a spoon. Once the flour has absorbed the liquids, add the salt and continue mixing with the spoon until you get a more compact dough. Now cover the basin with plastic wrap and let rest for 30 minutes. Then take the dough and bring the edges of the dough into the center with slightly wet hands or a spoon. Cover again with plastic wrap and let the dough rest for 15 minutes.
Repeat this operation 3 times. Then take the dough and overturn it onto a lightly floured work surface. Do another round of folds this way. Cover it with the basin and let it rest for another 15 minutes. After the resting time, make reinforcement folds. Flatten the dough slightly to form a rectangle and fold it in half by bringing one end over the other. Turn the dough again and repeat the same operation 2 more times. Seal the dough well and place it in the basin to rise, covering it with plastic wrap for at least 2 hours or until it doubles in volume. To help with this, you can transfer the basin to the oven with the light on but turned off.
After the rising time, take the basin and overturn the dough onto the tray previously greased with oil. Spread it over the entire surface of the tray with your hands. Cover with plastic wrap or a cloth and let it rest for 15 minutes, so that the dough relaxes and it will be easier to spread afterward.
Then take the focaccia again, slightly oil your hands and spread it again. Cover again and let rise for 30 minutes, covering the tray with plastic wrap. After the rising time, take the tray, distribute some oil on the surface and make the classic holes with your fingers. Add some salt and bake the focaccia in a preheated oven at 482°F (250°C) with a static function in the lower part of the oven, for 10 minutes.
Then remove the tray from the oven and distribute the bacon and stracchino on the surface of the focaccia. Add the rosemary and finish baking for another 8 minutes, in the middle part of the oven.
Remove the focaccia from the oven and let it cool for a few moments. Then cut it into cubes and serve at the table.
Storage and Tips for Focaccia with Stracchino and Bacon
Focaccia with stracchino and bacon can be stored in a cool, dry place for 1 or 2 days in a container with a lid.
This content contains one or more affiliate links, on which a small portion of the revenue is obtained without altering the price.
FAQs Questions and Answers for Focaccia with Stracchino and Bacon
Can I use fresh yeast?
Yes, to use fresh yeast instead of dry, the ratio is 1:3.
What can I substitute stracchino with?
As an alternative to stracchino, you can use crescenza or other spreadable cheese. If you prefer, you can also omit it and use only bacon and rosemary.
