Stracchino Stuffed Focaccia Yield: Serves 8 Prep Time: 1 hr 30 mins Cook Time: 20 mins Stracchino is a fresh, cows milk cheese with a washed rind and a soft center that is common to Lombardy in northern Italy. Ingredients: For Dough: 1 1/2 Cups Warm Water (About 110 Degrees F) 2 Teaspoons Instant Yeast 4 Cups All-purpose Flour 1 Teaspoons Salt 3 Tablespoons Olive Oil Focaccia: 12 Ounces Stracchino Cheese (Or Other Creamy Cheese) 2 Tablespoons Extra Virgin Olive Oil Coarse Sea Salt Directions: Create a mound of 3 1/2 cups of the flour on a counter top creating a well in the center. Add 3 tablespoons of oil, yeast, warm water, and salt into the well. Work the mixture into a dough and knead it until it is soft, smooth, and elastic, using additional flour if dough is too sticky. Place the dough into a lightly oiled bowl and cover it with plastic wrap, and let rise for an hour, or until doubled in size. Preheat your oven to 425 F. Divide dough into two pieces and roll each out into very thin disks the size of your baking sheet. Lightly oil the pan and lay the first sheet of dough over it. Cut up the cheese into small pieces and sprinkle it over the dough. Lay the second layer of dough over the first, roll the edges up and around to form a rim that seals the cheese inside. Brush the top with the remaining oil, and sprinkle with a little sea salt. Puncture the top here and there the moisture can escape as the focaccia cooks, and bake it for about 15 to 20 minutes, or until its golden brown. Allow to cool 10 to 15 minutes, and slice into wedges with a pizza cutter. Serve warm.
Posted on: Tue, 07 Oct 2014 02:19:24 +0000
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