Place the flour in a large bowl.
2.N ow add a pinch of salt and form a well in the middle.
Then add cold water and 3 tablespoons of olive oil.
Start mixing the dough with a fork, incorporating the flour little by little.
Once the dough has come together, start kneading it with your hand.
Knead the dough for 5 to 10 minutes until smooth and uniform.
When the dough is ready, cover it with plastic wrap and let it rest for an hour at room temperature.
Divide the dough into two equal parts and roll out the dough trying to keep in a round as thin as possible; almost transparent.
NOW LET’S ASSEMBLE THE FOCACCIA DI RECCO
Grease a 10-inch baking dish with olive oil.
Place one layer of dough at the bottom of the dish.
Now add the crescenza cheese or stracchino cheese in pieces, using your hand or a spoon.
Cover the cheese with the second sheet of dough.
Then use a knife to remove the excess dough from around the edges of the pan.
Seal the edges by pinching the dough.
Now pinch holes to the top layer of the dough above the cheese, so that steam can come out during cooking.
Then sprinkle with salt and brush with olive oil.
Now bake in a very hot oven for 400⁰ / 450⁰ F or 200⁰/225⁰ C for about 5 to 6 minutes or until golden.
When Focaccia is done, remove it from the oven and let it cool.
SERVE
Now cut it and serve as breakfast or finger food to serve as an aperitivo.
Focaccia Di Recco is a cheesy melted bliss. It’s an absolutely gorgeous version of bread. If you enjoy bread, then this unique bread is well worth a try!
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