Focaccia with Cheese from Recco

Instructions

1. 1

   To prepare the focaccia with cheese (from Recco), start by pouring the flour into the planetary mixer with the hook, then the water at room temperature. Add the salt.

2. 2

   Then pour 40 g of oil inside. Work at low speed until you obtain a smooth and homogeneous dough. If necessary, stop the machine and with a scraper push the ingredients on the edge towards the bottom. It will take about 4-5 minutes. When it has taken consistency, continue at a higher speed (but not too high) for another 4-5 minutes.

3. 3

   Then transfer the dough, which must be smooth and homogeneous, onto a work surface. Lightly dust the work surface and the dough with flour, then flatten it slightly and make folds, bringing the edges of the dough inward alternately. Wrap in plastic wrap, or cover with a bowl or a cloth. Let it rest at room temperature for 20 minutes. At this point you can divide the dough into 4 loaves: 2 of 300 g and 2 of 350 g. They will serve as a base and topping for the 2 focaccias.

4. 4

   Shape the portions, to give a spherical shape, by rotating them on the work surface, pinch the base with your fingers to seal well. Place on a tray with the closing part resting on the tray, place them well spaced and cover with plastic wrap, before placing in the fridge for about 1 hour. After the rest time, useful for spreading the dough better, leave the loaves at room temperature for 10 minutes.

5. 5

   Take one of the larger loaves, leaving the others covered. Dust the work surface with a little flour and flatten it slightly with your hands, then take a rolling pin and start rolling it out.

6. 6

   You will need to obtain a rectangular sheet, of a size greater than the 30x40 cm pan. The thickness of the dough must be uniform and about 1 mm. You can lift the sheet and see the thicker points in the light to pull them with the rolling pin. If the dough tends to shrink while you roll it out, wait a few minutes before continuing.

7. 7

   Brush one of the two pans with 10 g of extra virgin olive oil. Then place the sheet, taking care to make the edges protrude and making it adhere well to the pan. Distribute about 400 g of crescenza cheese, in small balls, alternating a row with three and one with two. Leave a few centimeters between each pile.

8. 8

   Using a brush dipped in oil, add a few drops of oil. Roll out one of the smaller loaves (300 g). You will need to obtain a sheet of a size greater than the pan. The thickness of the topping must be even thinner than the base, as if it were a veil.

9. 9

   Pass your hands under the rolled dough and lift, turning your hands so as to lift with the back of your hands. Be careful not to tear the dough and place it on top so that it also protrudes from the pan. Seal well by pressing lightly on the edge. Then, pinching with your fingers, make some holes: per row will be fine, whether or not in correspondence with the crescenza. In this way the dough will relax and no bubbles will form during baking.

10. 10

    At this point you have two alternatives: the first is to spread a few drops of oil using a brush well soaked, spreading drops on the surface. The second, however, consists in creating a brine with a little water, a pinch of salt and a little oil to spread with the brush. For a home oven, we recommend preferably this second technique.

11. 11

    Pass the rolling pin on the edges to remove the excess dough. Lightly press on the edges to seal, bake in a static oven preheated to 250° for about 7-8 minutes.