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136 recipes
Recco cheese focaccia (original recipe)
ingredients
servings
5
Manitoba flour
250 oz
Extra virgin olive oil
25 oz
Natural mineral water
125 oz
Salt
5 oz
Certosa cheese
250 oz
single courses from Italy - Liguria
Recco cheese focaccia (original recipe)
Recco cheese focaccia (original recipe)
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I succeeded in the impossible task: recco cheese focaccia as it was born! Fantastic!
preparation
step 1
In a large bowl, sift the flour with the salt.
step 2
Make a hole in the center, pour in oil and water and knead until you have a smooth dough.
step 3
Divide the dough into 2 equal parts, wrap both dough pieces in the film and let the dough rest at room temperature (perhaps covered with a cloth) for about 40 minutes.
step 4
Once the resting time has passed, oil a 3525cm pan and spread the first dough by hand until it is very thin, almost transparent, being careful not to break it and place it gently on the pan.
step 5
Spread the Charterhouse over the whole dough in walnut-sized touches (it will melt and distribute with cooking).
step 6
Do the same with the other dough, place it on top of the previous one and close the edges well.
step 7
Brush the surface with oil, drill holes to prevent it from swelling during cooking and bake in a static oven at 270/300 ° for about 8 minutes. Considering that home ovens usually reach a maximum of 250 ° C slightly increase the cooking time.
step 8
Remove from the oven and serve hot !!
