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Video recipe for Cheese Focaccia di Recco

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Video recipe for Cheese Focaccia di Recco

Directions

This is my step-by-step video recipe for the cheese focaccia “di Recco”, a delicious Ligurian recipe. Non many people know how to make it but it isn’t very hard. You’ll need “stracchino”, a soft Italian cheese, not easy to find in the USA, so I make my own at home using this recipe.

The best flour to use for this recipe is Manitoba (or w350 flour) with a high gluten content. If you can’t find it, you can use all purpose flour, although the result won’t be the same

It’s important to use an oven that reaches 250-300 ° C. This way the focaccia bakes for only 7-8 minutes and the melted cheese remains nice and soft, without drying up too much. If your oven is less powerful, you’ll have to let it cook longer.

Making the dough is really easy. The tricky part is handling it, but with a little practice and the instructions from this video, you’ll become experts in no time.

If you’re looking for an easier recipe, I suggest regular cheese focaccia, which you can find here.

Video Recipe for cheese focaccia “di Recco”

Here’s the step-by-step video recipe for the preparation of  cheese focaccia “di Recco”. Watch carefully how to handle the dough to obtain two  extremely thin layers.

Ingredients for Cheese Focaccia “di Recco”

  • 270 g Water
  • 30 g  Extra Virgin Olive Oil
  • 10 g  Salt
  • 400 g  Flour (manitoba, if possible)

These amounts are more than enough to cover an average home baking sheet. As you become more expert in handling the dough, you may be able to cover two baking sheets with the same amounts.

Method

  • Mix oil and water
  • Add salt
  • Add flour a little at a time
  • Knead until you get a smooth, elastic dough
  • Place dough in an air tight container, this way it won’t form a cuticle, which would break when you stretch it.

  • Let dough sit for at least 2 hours
  • Grease a baking sheet with a little olive oil

  • Sprinkle a generous amount of flour onto your worktop
  • Cut off a square piece of dough and gently press it down with a rolling pin (not too much, just flatten it to about 2 cm)

  • Take off your watch and any bracelets or rings you may be wearing
  • Put flour on the back of your hands
  • Take the dough, place it on the back of your hands and let its own weight pull it down (see video)

  • Turn the dough with your hands, making sure it stretches uniformly

  • Lay it on the baking sheet and stretch it gently to cover entire sheet

 

 

 

 

 

 

 

 

 

 

  • Drop chunks of stracchino cheese on the entire surface

  • Make another thin layer of dough using the same procedure as above
  • Place it on top of the cheese and cover the whole thing
  • Stretch the dough nicely on all sides
  • Press down on the whole perimeter, making sure the top and bottom layers adhere very well
  • Using a knife or a spatula cut off excess dough (see video)

  • Now pierce a few holes on the top layer to create an air outlet, otherwise the focaccia will rise and burn

 

 

 

 

 

 

 

 

 

At this point, I usually cover the focaccia and let it rest for 30 to 60 minutes, but if you are in a hurry, you can bake it right away

  • Before baking, sprinkle some salt on the surface
  • Drizzle some oil as well

  • Bake at the highest possible temperature (280-300° C) for about 7-9 minutes

  • Every oven is different, so you’ll have to adapt baking times to yourLet me know how it went and send pics to vivalafocaccia@gmail.com or share on our facebook page!!!!CiaoVittorios

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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2 Comments Hide Comments

Ciao Vittorio, 2 domande: 1. dove lo compri lo stracchino? 2. dove la compri la manitoba a buon prezzo? La caputo e’ cara qui 🙁

Vedo che Vittorio non riesce a leggere la email in questi giorni cosi ti rispondo io…Sono Angelo il cognato…
Per lo stracchino so che aveva fatto un “investimento” e ne aveva comprato un po (facendolo arrivare dall’Itala se non ricordo male) che tiene in freezer e che usa come “madre” per farselo all’occorrenza con questa ricetta http://simplebaker.com/video-ricetta-stracchino-fatto-in-casa/ Una volta fatto poi ne tieni da parte un po’ per rifarlo sempre con la stessa ricetta.
Per la manitoba http://www.kingarthurflour.com/shop/items/king-arthur-sir-lancelot-hi-gluten-flour-3-lb

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