Focaccia De Recco
(The original recipe in La Cucina Italiana seems to have too little flour and cheese. I’ve corrected that here.)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup “00” pizza flour (approximate)
- pinch of salt
- 5 ounces water
- 2 T. olive oil
- 1 pound crescenza cheese
- salt
Instructions
- 1
Make a dough: Place flour and a pinch of salt in a bowl, making a well in the center. Add olive oil and water and mix to combine into a soft but pliable dough. You may need more or less flour until you get a nice pizza dough consistency. Divide and shape into two balls, cover with a towel, and set aside. Preheat oven to its hottest setting, at least 485 degrees.
- 2
Roll the dough out very thin. Place on a parchment-lined sheet pan, round or rectangular. Spoon gobs of cheese evenly all around, then top with a second layer of thinly rolled out dough and press to seal the edges. Brush with olive oil, sprinkle with salt, and pinch holes with your fingers all around. Bake for 12 minutes, slice, and serve.