Cheese Focaccia 🧀
Procedure
- 250 g Farina manitoba
- 150 ml Water
- 30 ml Oil
- 300 g Stracchino
- Sale
- In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes. Divide the dough into...
- In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes. Divide the dough into...
- In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes. Divide the dough into...
- In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes. Divide the dough into...
- In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes. Divide the dough into...
- In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes. Divide the dough into...
In a bowl, combine the flour, salt, water, and oil. Mix with a spoon, then knead with your hands for 5 minutes.
Divide the dough into two: one 150g and one about 250g or a little more. Let the dough rest for 30 minutes, covered with plastic wrap.
After this time, roll out the two pieces of dough until you obtain a very thin sheet of dough; the thinner it is, the crispier it will be.
Roll out the first sheet of pastry on a greased baking sheet, add the stracchino cheese, and cover with the second sheet of pastry, pressing it down firmly. Pinch the pastry to make small holes.
Remove the excess outer layer (which can be kneaded again and used for another focaccia or to create breadsticks), sprinkle with salt and oil.
Bake in the lower part of the oven, on the rack, at 250 degrees for about 15 minutes in a preheated static oven.
