Focaccia con Formaggio di Recco

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Focaccia con Formaggio di Recco

Postby NCPaul » Fri May 20, 2016 12:53 am

This is my attempt at the protected food stuff with the main handicap of not having the "right" cheese and of course not being in Recco. :D Here's what I did using the recipe from Ideas in Food by Aki Kamozawa and Alexander Talbot:
AP Flour 200 g (1 1/2 c)
Salt 6 g (1 t)
Lt. oil 42 g (3 T)
Water 112 g (1/2 c)
Mix the oil with the flour and salt to form a course crumb, this will help create a flaky crust.

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Add the water and knead to form a smooth dough. I slap the dough down on the counter then roll the heel of my hand forward. After a couple of dozen of times the dough ball will be smooth and silky.

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I let the dough ball rest while I went to work.
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The dough is divided into two balls of about 177 g each and rolled out to fit on a half sheet pan covered either with a Silplat or parchment.
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I mixed cream cheese with sour cream at a ratio of 2:1 using 112 g / 56 g (4 oz. / 2 oz.)and applied small spoonfuls over the bottom layer of dough
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Slits are cut in the dough to allow steam to escape. Preheat the oven to 500 F.
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Very good extra virgin olive oil is dribbled over the top along with a pinch of salt.
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Underside after baking for thirteen minutes in the middle of my oven.
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Goes well with beer. :D
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The proper cheese would be Crescenza or stracchino.
Fashionably late will be stylishly hungry.
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Re: Focaccia con Formaggio di Recco

Postby moldy meat » Fri May 20, 2016 2:41 pm

that looks delish!

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Re: Focaccia con Formaggio di Recco

Postby wheels » Fri May 20, 2016 4:01 pm

Looks great. Is it crisp or soft?

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Re: Focaccia con Formaggio di Recco

Postby NCPaul » Fri May 20, 2016 6:34 pm

Crisp like a saltine cracker. Really delicious when you come across a bit of the cheese. Surprise Pauline. :D
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Re: Focaccia con Formaggio di Recco

Postby wheels » Fri May 20, 2016 7:20 pm

Oh yes, that sounds good. Thanks Paul

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Re: Focaccia con Formaggio di Recco

Postby Swing Swang » Fri May 20, 2016 8:56 pm

looks great - must give it a try - P
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Re: Focaccia con Formaggio di Recco

Postby wheels » Fri May 20, 2016 11:31 pm

That last photo's going to haunt me!

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Re: Focaccia con Formaggio di Recco

Postby moldy meat » Sat May 21, 2016 6:23 pm

i am definitely going to have to try this one myself! looks like it would be a good dish to take to a party.

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Re: Focaccia con Formaggio di Recco

Postby NCPaul » Wed Jun 08, 2016 12:40 pm

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Here is the correct cheese. The blend I made is in fact close to the first one posted.
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Re: Focaccia con Formaggio di Recco

Postby ped » Thu Jun 09, 2016 11:51 am

NCPaul, would the UK equivalent of the All Purpose flour which you used be UK Plain flour or UK Strong White flour?
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Re: Focaccia con Formaggio di Recco

Postby NCPaul » Thu Jun 09, 2016 12:54 pm

Plain; your UK strong white flour is what we refer to as bread flour. Do give this a try, it's a great snack.
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Re: Focaccia con Formaggio di Recco

Postby ped » Thu Jun 09, 2016 1:09 pm

Many thanks Paul, sourcing the genuine cheese may be a problem so will try the alternatives :)
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