Ingredients with Measurements:
- 500g flour
- 300ml water
- 100ml olive oil
- 10g salt
- 200g stracchino cheese
- 100g anchovy fillets
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, water, olive oil, and salt. Mix on low speed until the dough comes together, then increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Preheat the oven to 450°F (230°C).
4. Divide the dough into two equal pieces. On a lightly floured surface, roll out each piece of dough into a thin rectangle.
5. Place one rectangle of dough onto a parchment-lined baking sheet. Spread the stracchino cheese evenly over the dough, leaving a 1-inch border around the edges.
6. Arrange the anchovy fillets on top of the cheese.
7. Place the second rectangle of dough on top of the cheese and anchovies. Press the edges together to seal.
8. Use a fork to prick the top of the dough all over.
9. Bake for 15-20 minutes, until the focaccia is golden brown and crispy.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 450°F (230°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Stracchino cheese can be substituted with any soft, creamy cheese such as brie or camembert.
- Anchovy fillets can be substituted with sliced olives or capers.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Substitute the anchovies with prosciutto or salami.
Tips and tricks:
- Make sure to roll the dough out very thin to achieve a crispy crust.
- Use a fork to prick the top of the dough to prevent it from puffing up too much.
Storage instructions:
Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the focaccia in a 350°F (175°C) oven for 5-10 minutes until heated through.
Presentation ideas:
Serve the focaccia on a wooden board or platter with a sprig of fresh rosemary for garnish.
Garnishes:
Fresh rosemary or parsley can be used as a garnish.
Pairings:
This focaccia pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the raw dough or cheese to prevent the spread of bacteria.
Food history:
Focaccia di Recco is a traditional Ligurian dish that originated in the town of Recco. It is a thin, crispy flatbread filled with cheese and often served with anchovies.
Flavor profiles:
This focaccia has a crispy crust, creamy cheese filling, and salty anchovy flavor.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Italian