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Cheese Focaccia

/5
Recipe by
Sebastian Fitarau
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Recipe by
Sebastian Fitarau
SHARE

Ingredients

  • 3 1/4 cups bread flour (Manitoba Flour 400g)
  • 3 1/2 tablespoons extra virgin olive oil (50g)
  • 1 cup water (250g)
  • 1 tablespoon salt (16g)
  • 2 1/2 cups stracchino or crescenza cheese (600g)

Instructions

  • In a large bowl, combine the bread flour, extra virgin olive oil, water, and salt. Knead until you obtain a homogeneous dough.
  • Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and elastic. Divide it into two equal parts, cover with a cloth, and let it rest for 30 minutes.
  • Roll out each piece with a rolling pin to form two thin sheets.
  • Grease a 12x16 inch (30x40 cm) baking sheet well with a bit of oil and lay one of the dough sheets on it. Evenly distribute the stracchino or crescenza cheese over the dough sheet.
  • Cover with the second dough sheet and seal the edges well.
  • Make slits on the surface of the focaccia to allow the cheese to escape during baking.
  • Bake in a preheated convection oven at 390°F (200°C) on the bottom rack for 10 minutes. Continue baking for another 10 minutes at 480°F (250°C) on the middle rack and the last 5 minutes at 390°F (200°C) until the surface is golden and crispy. The temperature change is made with the focaccia in the oven.
  • Remove the focaccia from the oven and serve hot, cut into squares. Enjoy!
Creator
Sebastian Fitarau
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.