Italian Bread & Pizza

FOCACCIA AL FORMAGGIO: ITALIAN CHEESE FOCACCIA BREAD

Cheese focaccia is a lovely flatbread filled with cheese.

With a simple dough that needs no rising is very few ingredients such as oil, flour and water.


The cheese focaccia as you can deduce from the name is stuffed with mixed cheeses,

I used fontina, gruyere and Emmental, but you can substitute these cheeses with whatever you have on hand, the important thing is that they are stringy cheeses.

The preparation of the cheese focaccia is really quick, just a few minutes of cooking and this cheese focaccia that draws inspiration from the focaccia di Recco will be ready to take to the table.

 

 

 

 

 

SERVINGS:6

INGREDIENTS;

  • 5 oz of mixed cheese
  • milk to taste
  • 2.4 cups of all purpose flour
  • a pinch of salt
  • 1 tbsp of extra virgin olive oil
  • 1/3 cup of grated Parmigiano Reggiano Cheese
  • water

 

 

DIRECTIONS:

Cut the cheese into cubes, put it in a bowl, cover it with milk and let it macerate for about 1 hour.

Meanwhile you can prepare the dough.

Place the flour in a heap on the pastry board and add the pinch of salt, form a hollow in the center of the flour and pour in a tablespoon of oil and a little lukewarm water and begin to knead the ingredients, gradually putting in more lukewarm water until you get a firm and elastic dough that you will knead until it is smooth and let it rest for at least 10 minutes.

Take the dough ball and divide it into two parts, one of which should be slightly larger than the other.

Now roll out the two loaves, one of which will be a little larger than the other.

I used a round baking pan, of course if you have the rectangular shaped pan give the buns a rectangular shape.

Grease the pan with oil and place the larger dough on it, try to let the dough overflow slightly from the walls.

Place the cheese cubes on the dough base you have created, do it with your hands without draining the milk (a little bit of milk will make the focaccia softer, but do not overdo it), sprinkle with grated Parmigiano Reggiano cheese and cover with the second disc of dough, closing on this the outlines (the ones we had made overflowing) of the first one with your fingers going to form a border, always with your fingertips make small holes on the surface of the focaccia (without getting to the cheese).

Brush the surface with extra virgin oil mixed with water and place the focaccia in a preheated oven at 390 F.

Bake for 25-30 minutes, until the dough is golden brown.

Serve warm.

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