Focaccia di Recco

Rate this item
(0 votes)

1 lb. all purpose flour, plus 3 tbsp.
2 tbsp. olive oil
1 cup plus 3 tbsp. water
1 lb. Miceli’s Basket Cheese
1 tbsp. salt
1 tbsp. milk

Put the flour on the table and make a well in the center. Put salt, olive oil and water into the well and make the dough by gradually incorporating the other ingredients. The dough must be quite tender.

Cut the dough into quarters and make four short rolls. Cover and let rest for at least 45 minutes or overnight in the refrigerator.

Preheat oven to 450 degrees. In a bowl, cream the cheese with a wooden spoon, adding the milk if it is too dry. Oil 2 round pizza pans.

Roll the dough into very thin sheets and put one sheet on each pizza pan. Be sure to cover the bottom completely. Drop cheese on dough, leaving ½ inch free all around. Cover with second sheet of dough. Brush with olive oil and sprinkle with salt. Make some holes in the dough with the point of a knife. Bake for 15-20 minutes.