But how would the Italians make them?
Imagine creamy cow's milk taleggio or stracchino cheese sandwiched between layers of crispy, hot pizza dough baked to golden perfection on a pizza stone. That's my version of an Italian grilled cheese sandwich! Nothin' like what Mama used to make.
I was first introduced to a luscious focaccia al formaggio at Manuelina in Recco along the Ligurian coastline. That was years ago, probably my first trip to Liguria. I traveled to Recco just to taste this Italian Riviera masterpiece and it was worth every single calorie, every single kilometer.
I decided I liked the concept which prompted me to write my own recipe for flatbread with gooey cheese all melted inside. This is what I came up with!
Grab a glass of Barbera from neighboring Piedmonte and enjoy!
FOCACCIA WITH CREAMY TALEGGIO
2 teaspoons active dry yeast
1/4 cup (2 fl oz/60ml) plus 1 cup (8 fl oz/240ml) warm (110°f/43°c) water
3 tablespoons (1 1/2 fl oz/45ml) extra-virgin olive oil
3 cups (12 oz/350g) unbleached bread flour
Salt
12 ounces (350g) taleggio or stracchino cheese, coarsely grated
1/3 cup (1 1/2 oz/45g) finely grated aged pecorino cheese
Whisk together the yeast and 1/4 cup (2 fl oz/60ml) water and let sit until creamy, about 20 minutes. Add the remaining 1 cup (8 fl oz/240ml) 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 (75°f/24°c) 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 (260°c) 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 (23-cm) circle, 1/8-inch (0.3cm) 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, 8 to 11 minutes. Repeat with the remaining dough and cheese filling, making 1 more focaccia. Serve immediately.
Makes 2 focaccie and serves 10
1 comment:
That looks delicious! I have another recipe for Focaccia di Recco but I definitively want to try yours! Thanks for sharing it!
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