Focaccia Col Formaggio
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Credit: American Pie by Peter Reinhart, (Tenspeed Press, 2003)
The National Culinary Review, December 2003
41/2 cups (20 ounces) unbleached all-purpose flour
3/4 teaspoon table salt or 11/2 teaspoons kosher salt
11/2 cups water, room-temperature (70°F)
Method: Stir together all ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. Fit with dough hook and mix on low for approximately 4 minutes or until dough forms a coarse ball and clears sides and bottom of bowl. Add more flour or water by tablespoonfuls, as needed. Let dough rest for 5 minutes, then mix again on low speed for an additional 2 minutes, or until dough is smooth, supple, and satiny. Divide dough in 20 equal pieces. Gently round each piece in a ball and brush or rub each ball with olive oil. Line a sheet pan with baking parchment or a non-stick silicone baking liner, and brush with olive oil. Place each dough ball on pan and loosely cover pan with plastic wrap. Allow dough balls to rest for about 15 minutes before rolling out.
This dough is rolled out to 12-inch diameter circles and stracchino, mozzarella di bufala, crescenza, or robiola is sandwiched between the two dough rounds. They are then baked on a stone or on the lower oven rack in cake pans or on a pizza pan in a preheated 500° F oven until the top crust develops a number of golden brown streaks or patches.
20 (1/2-ounce) dough balls, enough for 10 focaccia col formaggio
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