Focaccia al Formaggio

A simple but tasty cheese focaccia.
  • - 8tbsp EV Olive Oil
  • - 800gr Stracchino/Crescenza
  • - 250ml Water (tepid)
  • - 1tsp Salt
  • - 500g Flour

How to prepare:

Use a food processor with the dough blade or a mixer with dough attachments to mix the flour, water, salt and oil. Mix until the ingredients come together, kneading for a few minutes until the dough becomes soft and elastic.

Put the dough in a well oiled bowl, cover with a damp cloth and leave to rest for about 30 minutes.

Meanwhile, preheat the oven to 200C.

Take two oven trays (about 36cm X 23cm) and oil the bases well.

Split the rested dough into four pieces.

Take one piece of dough and spread out on one oven tray, pushing the dough out to the edges. Take the stracchino and distribute over the layer of dough. Take a second piece of dough and stretch it out using your hands. Place it over the layer of cheese, sealing at the edges.

Pinch the top of the dough in places to make small holes so the cheese can bubble and melt nicely.

Repeat the process with the other pieces of dough on the second tray.

Drizzle a little oil over the top and sprinkle with a little salt if desired.

Finally, put the trays in the oven for 20 minutes until the focaccia becomes golden.


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