This is a thinnish, focaccia stuffed with cheese. The dough is easy to work and can be stored in the fridge overnight after kneading.
This style of focaccia comes from Liguria and is known as Focaccia di Recco.
Make sure that the dough comes to room temperature prior to rolling and stretching it over the pan.
Focaccia stuffed with cheese – serves 6
- 7 oz Tipo 00 or Swans Down cake flour (try to avoid using all purpose flour)
- 1/2 cup water
- 7 tablespoons extra virgin olive oil, divided
- 1 1/4 teaspoon fine sea salt, divided
- 6 oz stracchino cheese, torn into 3/4 inch pieces (a good substitute is Brie)
- Mix flour, 1/2 cup water, 1/4 cup oil and 1 teaspoon salt in a stand mixer fitted with a dough hook, on medium – low speed, until soft and slightly sticky – 4 – 5 minutes.
- turn dough out onto a floured surface. Knead until smooth and elastic – about 8 minutes. Dust with flour as required.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for up to 3 hours.
- Place a pizza stone in the center of the oven. Preheat the oven to 550F
- Brush a 15 inch rimmed baking pan with 1 tablespoon of olive oil
- Unwrap the dough and divide it into 2 pieces. Roll each piece into a 16 inch round circle on a lightly floured surface, picking it up and carefully stretching the dough as required.
- Stretch 1 dough round over the prepared baking pan, allowing a 1/2 inch overhang around the lip.
- Dot the cheese evenly over the dough, then top with the second piece of dough, allowing a 1/2 inch overhang.
- Gently press the overhanging dough together to seal. Trim off any excess dough and discard
- Cut 6 – 8 small holes in the top dough layer. Brush the dough with the remaining olive oil and sprinkle with the remaining salt.
- Place on the pizza stone and bake for 12 – 14 minutes or until golden brown and bubbly.
- Cut and serve immediately.