Focaccia al Formaggio
Focaccia al Formaggio
This delicious Italian snack is gooey cheese tucked between paper-thin layers of flatbread and it’s irresistible.
Ingredients
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4⅕ cups (500 g) durum wheat flour
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1 pound (450 g) stracchino
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5 tablespoons extravirgin olive oil
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Salt
Directions
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Make a mound of the flour on your work surface, scoop a well in it, and pour 4 tablespoons of oil, a small ladle’s worth of warm water, and 2 healthy pinches of salt into the well.
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Work the mixture into a dough and knead it until it is soft, smooth, and elastic, then cover it for an hour.
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Preheat your oven to 360 F (180 C).
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Divide it into two pieces and roll them out into very thin disks the size of your baking sheet (if you have a 12-14-inch diameter metal pizza pan, it would be about right).
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Lightly oil the pan and lay the first sheet of dough over it. Shred the cheese and dot the dough with it.
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Lay the second layer over the first, roll the edges up and around to form a rim that seals, and give it a decorative pattern by pressing down on it with the tines of a fork.
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Puncture the top here and there the moisture can escape as the focaccia cooks, and bake it for about 15 minutes, or until it’s golden brown.