Wednesday, March 18, 2009

sunday on pine

Sunday's class was even better. I've spent a lot of time in the Piedmont teaching but that isn't where my love of focaccia al formaggio started. It started long ago when I was on the Ligurian coast and ate dinner at a place called Manuelina in Recco. Never forget it! NEVER! There were the little buckwheat corzetti with brown butter and toasted hazelnuts! Thoes were delish but the focaccia al formaggio, I will never forget. The dough is made with yeast and butter, LOTS of butter, kind of like a yeasted puff pastry. Mine is definitely a variation but about one-tenth of the work. Check it out! You will be on the next plane to Genoa! Or to my cooking class on Pine!


2 teaspoons active dry yeast
1/4 cup plus 1 cup warm water
3 tablespoons extra-virgin olive oil
3 cups unbleached bread flour
12 ounces taleggio cheese, coarsely grated
1/3 cup finely grated aged pecorino cheese

Whisk together the yeast and 1/4 cup water and let sit until creamy, about 20 minutes. Add the remaining 1 cup water, the olive oil, flour, and 1/2 teaspoon salt. Knead on a lightly floured surface until smooth and soft, 7 to 8 minutes. Place in a well-oiled bowl and turn the dough over to coat the dough. Cover with plastic wrap and let rise in a warm place until it doubles in volume, about 1 1/2 hours.

Place a pizza stone or tiles on the bottom shelf of the oven. Heat the oven to 500°f for at least 30 minutes.

Divide the dough into 4 pieces and form each piece into a round ball. On a well-floured surface, roll 1 piece of dough at a time into a 9-inch circle, 1/8-inch thick. Transfer 1 piece to a well-floured pizza peel or paddle. In a bowl mix together the Taleggio and pecorino. Spread one-third of the cheese mixture on the dough, leaving a 1-inch border. Brush the edges of the dough lightly with water. Roll another ball to the same size and place on top. Crimp the edges to seal well. Pinch a hole in the second piece of dough in the center.

Bake the focaccia on the hot stone until light golden and crisp, 7 to 10 minutes. Repeat with the remaining dough and cheese filling, making 1 more focaccia. Serve immediately.

Makes 2 focaccie and serves 10


Anonymous said...

Regarding the Focaccia al formaggio, it says you use lots and lots of butter, but the recipe does not list butter as one of the ingredients, it says you are using extra-virgin olive oil. Is the recipe correct?

Thanks! Love the show.

Joanne said...

Hey anonymous, sorry my post isn't clear. I meant to say that the one I had in Italy had lots of butter.mmine is lighter and healthier made with olive oil. Hope that helps to clear things up!

Anonymous said...

Thanks very much! As much as I love butter, I am relieved it's olive oil. I can't wait to make this. Yum!!!