Focaccia Di Recco is a cheese stuffed cracker type bread from North Italy. I became familiar with this tasty treat from Pomo Pizzeria in Scottsdale Arizona.
It was so darn tasty and different I had to try to make one myself.
The first attempt was Ciao Italia Mary Ann Esposito’s Recipe.
It came out much thicker and softer than from Pomo……….But since then I learned a new trick to get my dough thinner so maybe I can do better?
I tried Food & Wine Magazine’s recipe.
The methods and the recipe did differ some. I got a thin crust this time that was crisper but the center wasn’t quite crisp enough……..I’m thinking if I made two smaller focaccias then maybe I can get a better crisp…….Or maybe just by re-heating it I can get that perfect crisp all the way through?
Ingredients for around 6 servings
1 3/4 cup bread flour
1/2 cup + 1 1/2 Tablespoons water
8 Tablespoons extra virgin olive oil divided into 1/4 cup and the rest for brushing top
1 + 1/4 teaspoon sea salt divided into 1 teaspoon for the dough and the rest for the top
6 oz cheese torn or cut into almost one inch flat chunks (stracchino, crescenza, or caciocavallo cheese)
non stick spray
Directions
Use a stand mixer and add the flour, water, 1/4 cup oil, 1 teaspoon salt. Use a dough hook and mix on medium high speed for 8 minutes.
Make two even dough balls and wrap them in plastic wrap. Let them rest on the counter for three hours.
Roll one dough ball out (use flour as needed) sandwiched between parchment and plastic wrap.
This goes on a pan that is safe at 550 degrees F that was sprayed with non stick spray. Peel the plastic wrap off and flop dough on pan. Add cheese in small pieces.
Repeat second dough ball. It goes on top of the cheese topped dough.
Spray or brush with olive oil.
Sprinkle with sea salt.
Prick with a thin chip stick or skewer.
This goes in a preheated 550 F oven for 12-15 minutes.
I was told that this is too good to share with others.
A Special THANKS!!!!! To Food & Wine Magazine so I could do what I got here!
ENJOY!!!
