Cheese Focaccia
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!
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