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CookPal AI
Focaccia di Recco

Focaccia di Recco

Cost $8, save $6

Source: Recommended by CookPal

  • 15 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Dough

    • 2 cups all-purpose flour
    • 💧 ½ cup cold water
    • 💧 2 tablespoons cold water
    • 1 tablespoon extra-virgin olive oil
    • 🧂 ¾ teaspoon fine salt

  • Preparation and Baking

    • 1 quarter-sheet baking pan
    • 1 teaspoon extra-virgin olive oil
    • 1 teaspoon cornmeal
    • 12 tablespoons crescenza-stracchino cheese, divided
    • 4 teaspoons extra-virgin olive oil, divided
    • 🧂 ¼ teaspoon coarse sea salt, divided

STEPS

1

Place flour into the work bowl of a stand mixer. Add cold water, olive oil, and fine salt. Mix with a dough hook until a ball forms, about 5-6 minutes.

2

Turn the dough out onto a work surface, form into a ball, cover with plastic wrap, and let it rest at room temperature for 1 hour.

3

Grease a quarter-sheet baking pan with olive oil and sprinkle with cornmeal. Dust a work surface with flour.

4

Preheat the oven to 500°F (260°C).

5

Divide the dough into quarters. Roll out one piece, stretch it to fit the baking pan, and secure the edges to the pan.

6

Add dollops of crescenza-stracchino cheese onto the dough and spread evenly. Roll out the second piece of dough and place over the first layer.

7

Seal the dough edges by rolling over with a rolling pin. Remove the excess dough and ensure the edges are fully sealed.

8

Tear small holes in the top layer to allow steam to escape. Drizzle with olive oil and sprinkle with coarse sea salt.

9

Bake in the preheated oven for 6-7 minutes until golden and blistered. Repeat with the second flatbread. Serve warm.

NUTRIENTS

Per 1 serving

🔥

186

Calories

  • 5
    Protein
  • 24
    Carbs
  • 24
    Fats

💡 For a more traditional flavor, use high-quality olive oil and fresh crescenza cheese.Serve warm with lightly dressed arugula for an authentic Italian pairing.Ensure the dough is stretched thin to create the signature crispy texture.