Focaccia with Stracchino without long rising, soft and fragrant just right, perfect warm, great cold, it’s the ideal snack to prepare even at the last minute because it really takes very little time to make it.
Thanks to the creaminess of the stracchino, this focaccia always stays soft and is also ideal for freezing.
Obviously, unlike focaccias with long rising, we won’t have a bubbly result, but we certainly won’t miss out on the taste. For example, I make it when I have no ideas for a quick snack, and it is always very successful.
It doesn’t need to rest, but once our dough is made and spread out, it’s ready to be baked.
To work it, a bowl and a fork will suffice, but you can also knead it by hand on a work surface for a smoother dough.
Below are some other ideas for making delicious focaccias.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12×8 inches pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz all-purpose flour
- 9 oz remilled durum wheat semolina
- 0.5 oz fine salt
- 1.1 cups water (at room temperature)
- 4 tbsps extra virgin olive oil
- 7 oz stracchino cheese
- 0.5 oz instant yeast for savory preparations
Tools
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Baking dish
Steps
To make the Focaccia with Stracchino without long rising, first, in the bowl, combine the flours with the salt and yeast.
Add the oil and start mixing with a fork, pouring the water slowly.
Then start kneading by hand, directly in the bowl if it is quite large, or on a work surface.
No need to add more flour.
Once you’ve obtained a fairly smooth and homogeneous dough, spread it in a baking dish greased on the base with two tablespoons of extra virgin olive oil.
Add more oil on top, continuing to spread the dough to the edges.
Add the stracchino in pieces, distributing it on the surface.
Bake in a preheated fan oven at 410°F for 25 minutes or until the stracchino starts to color.
Remove from the oven and let it cool before cutting.
