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Focaccia di Recco
Ingredients
250 g
strong white bread flour
1/2 tbsp
caster sugar
1 tsp
fine sea salt
6 tbsp
extra-virgin olive oil
150 ml
lukewarm water
200 g
stracchino cheese
Instructions
STEP 1
Combine flour, sugar, and salt in mixer.
STEP 2
Add oil and lukewarm water, mix well.
STEP 3
Knead until dough is elastic, about 6-8 minutes.
STEP 4
Form dough into a ball, cover, and rest 20 minutes.
STEP 5
Divide dough in two, shape into balls, and chill 1 hour.
STEP 6
Roll out larger piece on floured surface, about 2-3 cm larger than tray.
STEP 7
Grease tray with oil, lay first sheet of dough inside.
STEP 8
Add dollops of cheese and brush exposed dough with oil.
STEP 9
Roll out second dough piece, layer over cheese, and seal edges.
STEP 10
Poke holes in the top layer to let air escape while baking.
STEP 11
Mix remaining oil, salt, and water; brush over dough.
STEP 12
Bake on hot stone/sheet for 10-12 minutes until golden.
STEP 13
Allow cooling slightly, then slice and serve warm.
Nutrition Facts
(per serving)
Calories:
252 calories
Servings:
9 servings
Carbohydrates:
20 g
Fat:
15 g
Fiber:
0.9 g
Protein:
7.8 g
Sugar:
0.9 g
Meal Effort
Preparation:
45 minutes
Cook:
12 minutes
Total:
57 minutes