Focaccia di Recco
Ingredients (For the pastry)
500 gr of 00 flour
4 tablespoons of extra-virgin olive oil
250 ml sparkling water
2-1/2 teaspoons salt
For the Filling
400 gr of stracciatella cheese
a drizzle of extra-virgin olive oil
freshly ground black pepper
salt flakes
For the topping
Extra-virgin olive oil
salt flakes
Method
To make the dough, mix flour, oil, water and salt and bring together with a spoon, knead for 8-10 minutes until smooth. Wrap in cling film and rest for 30 minutes.
Preheat your oven to 220 C.
Stretch the dough out and place on a lightly floured bench and roll it out with a rolling pin, pick the dough up and stretch with the power of gravity. Roll again, we want it to be thin, about 2mm.
Oil a large oven dish. Cut your dough to size, enough to cover the oven dish you’re using with some overhang, save enough dough for the top. Distribute the cheese over the base, season with salt (keeping in mind that the cheese is quite salty) and drizzle a little olive oil. Using the leftover dough lay it on top of the filling to make a lid. Tuck the pastry nicely so that the cheese doesn’t ooze out and trim the excess. Drizzle a little oil on to and sprinkle with salt flakes, pierce some holes for the steam to escape while it bakes. Bake for 15-20 minutes or until golden brown and bubbly.
Serve hot with a drizzle of olive oil.
