After the recipe for the Recco Cheese Focaccia typical of the Gulf of Tigullio and the cheese pizzata, here’s another all-Genoese version, Cheese and Genoese Pesto Focaccia. Two very thin layers of dough prepared without yeast with a filling of Prescinseua (a type of Genoese curd cheese), stracchino that must melt during cooking, and in this recipe, I added a few spoonfuls of Genoese pesto… I must say… it was very much appreciated!
More focaccia recipes
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- 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 cheese))
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp fine salt
- 1 oz Genoese pesto
Tools
- Kitchen scale
- Work surface
- Rolling pin
- Baking pan 10 inch
Steps
Place the flour, oil, milk, water, and salt in the mixer with the hook. You can also knead by hand by placing the flour in a well on the work surface, adding the ingredients little by little, and kneading well. 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, sprinkle the work surface with a little flour and begin to roll out one dough ball at a time.
With the help of your hands, stretch the dough well (this operation should be done without rings to avoid tearing the dough). The sheet should be transparent. Place it on the oiled baking pan and spread a layer of Prescinseua on top. Break the stracchino into pieces and place them on the dough. Add a few spoonfuls of pesto, season with salt, and cover with the other half of the dough. Use a rolling pin to cut off the excess dough, make two or three holes in the dough to allow the cheese to melt out, drizzle a little oil on top, add salt, and sprinkle a little water with your hands. Bake in a ventilated oven at 482°F for 20 minutes until the focaccia has the characteristic slightly burnt spots. And here’s the final result…cheese and pesto focaccia ready to be enjoyed!
