For a long time, I wanted to try this simple yet delicious recipe, and finally, one evening during the week, I had the perfect opportunity to prepare it. It is an ideal recipe for those moments when you don't feel like complicated things but want to enjoy something healthy and tasty. Why did I say I had the opportunity? The day before, I visited a local dairy - one of the best in the area, with top-quality products, where I bought buffalo mozzarella, burrata, ricotta, goat cheese, and a lot of stracchino, a creamy and refined cheese specific to the Emilia Romagna region of Italy. With so many cheeses in the fridge, I decided to take advantage of the opportunity and make a delicious focaccia.
Starting with the dough preparation, I mixed flour with water and three tablespoons of extra virgin olive oil, kneading well until I obtained a smooth and elastic texture. Then, I wrapped the dough in kitchen foil and let it rest at room temperature for about an hour to develop the flavors. After the time was up, I divided the dough into two equal parts. Using flour, I rolled out the first half into a very thin sheet, which I placed in a large preheated baking tray lined with baking paper.
Next, I added pieces of stracchino and cheese over the entire surface of the dough, making sure the cheese was evenly distributed to melt beautifully during baking. After that, I rolled out the second sheet of dough, placing it over the cheeses, thus creating a delicious filling between the two layers of dough. I brushed the surface with olive oil, using a brush to achieve a golden and crispy crust, then sprinkled a little salt to enhance the flavors.
I placed the focaccia in the preheated oven at 250 degrees Celsius, set to fan mode, for about 10 minutes. If the oven does not have a fan, the baking time can be extended to 14-15 minutes. Once baked, I took the focaccia out of the oven and let it cool slightly. Then, I cut it into generous portions and served it warm, enjoying the irresistible aroma of melted cheeses and fluffy dough. This focaccia is perfect as an appetizer or a snack, bringing a touch of Italy in every bite.
Starting with the dough preparation, I mixed flour with water and three tablespoons of extra virgin olive oil, kneading well until I obtained a smooth and elastic texture. Then, I wrapped the dough in kitchen foil and let it rest at room temperature for about an hour to develop the flavors. After the time was up, I divided the dough into two equal parts. Using flour, I rolled out the first half into a very thin sheet, which I placed in a large preheated baking tray lined with baking paper.
Next, I added pieces of stracchino and cheese over the entire surface of the dough, making sure the cheese was evenly distributed to melt beautifully during baking. After that, I rolled out the second sheet of dough, placing it over the cheeses, thus creating a delicious filling between the two layers of dough. I brushed the surface with olive oil, using a brush to achieve a golden and crispy crust, then sprinkled a little salt to enhance the flavors.
I placed the focaccia in the preheated oven at 250 degrees Celsius, set to fan mode, for about 10 minutes. If the oven does not have a fan, the baking time can be extended to 14-15 minutes. Once baked, I took the focaccia out of the oven and let it cool slightly. Then, I cut it into generous portions and served it warm, enjoying the irresistible aroma of melted cheeses and fluffy dough. This focaccia is perfect as an appetizer or a snack, bringing a touch of Italy in every bite.
Ingredients
- 300 g of manitoba flour - 200 ml water - 4 tablespoons of extra virgin olive oil - 300 g stracchino (you can replace it with Philadelphia cheese) - 200 g cheese - salt