Pecorino focaccia, a flavorful and irresistible variant of the classic focaccia, perfect for those who love strong flavors.
Thanks to the Pecorino Romano, this focaccia is enriched with an intense and slightly salty taste, ideal to serve as an appetizer, accompaniment for cured meats and cheeses, or even alone for a tasty aperitif.
Making it at home is very simple: the dough is made with a few genuine ingredients and the baking is very quick, only 10 minutes.
This soft pecorino focaccia is perfect to accompany a platter of cold cuts and cheeses or to enjoy with a vegetable cream. Additionally, it lends itself to various variations: you can add aromatic herbs such as rosemary or thyme, or enrich it with black pepper or honey for a unique contrast of flavors.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have further doubts or curiosities, write a comment or use the special contact form you will find at the end of the page.
If you love homemade leavened recipes, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 238.21 (Kcal)
- Carbohydrates 29.17 (g) of which sugars 0.63 (g)
- Proteins 7.66 (g)
- Fat 10.22 (g) of which saturated 2.49 (g)of which unsaturated 0.01 (g)
- Fibers 1.03 (g)
- Sodium 774.28 (mg)
Indicative values for a portion of 45 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 for Pecorino Focaccia
- 2 cups Manitoba flour
- 0.5 cups Pecorino Romano cheese
- 3/4 cups water
- 1 tsp salt
- 1 tbsp extra virgin olive oil (+ 2 tbsps for cooking)
- 1 tsp barley malt
- 0.07 oz dry yeast
Tools
- Kitchen scale
- Stand Mixer
- Kneading board
- Baking tray
Pecorino Focaccia Recipe
Start the preparation of the pecorino focaccia by placing the required amount of water in a bowl.
Sprinkle the dry yeast over it and let it dissolve for 5 minutes.
Continue the preparation by adding the barley malt (you can replace it with a tablespoon of honey or 2 tbsps of sugar) and 1 tbsp of extra virgin olive oil to the stand mixer’s bowl.
Add the Manitoba flour and the salt.
Knead at medium speed with a spiral hook for 10-15 minutes or until the dough is smooth.
Transfer the focaccia dough to a slightly oiled surface.
Roll it out slightly with your hands and add the grated Pecorino Romano cheese.
Fold the dough to incorporate all the cheese, then shape it into a round.
Transfer the dough to an oiled bowl and let it rise, covered, until doubled in size.
Pour some extra virgin olive oil into the baking tray where you will bake the focaccia and spread it well.
Place the risen dough inside and let it rest for another 10-15 minutes, making it easier to spread.
Spread it with your fingertips until it covers the entire surface of the tray.
Let the focaccia rise for another 30 minutes.
Add some more grated Pecorino Romano and drizzle a bit more extra virgin olive oil
Bake the pecorino focaccia in a preheated oven on fan mode at 428°F for 9-11 minutes, until well browned.
Remove from the oven and, if it has dried too much, add a bit more extra virgin olive oil.
Enjoy it on its own or filled with cold cuts and cheese.
Consult this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
With pecorino, I also prepared Bruschetta with Fava Bean Cream, Pancetta, and Pecorino
FAQ (Questions and Answers)
How do you store pecorino focaccia?
Store it in a paper bag for 1-2 days or freeze it already sliced to reheat it as needed in the oven or air fryer.
Can I prepare the dough in advance?
Of course! You can let the dough rise in the fridge for 8-12 hours, then leave it at room temperature for 1 hour before baking.
Can you make pecorino focaccia without yeast?
Yes, you can use sourdough (about 50 g) or instant yeast, but with the latter, the texture will be less aerated.
Can I add other ingredients to the focaccia?
Yes! Try adding rosemary, black pepper, honey, or walnuts for an even richer and more original flavor.
Also try Carbonara Ravioli with Guanciale and Pecorino
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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