Entertaining Italian

Focaccia di recco (cheese focaccia)

Name: Focaccia di recco (cheese focaccia) recipe
Yield: 4
Cuisine: /italian
Ingredients: 230g bread flour; 1 tsp fine salt; 2 tsp extra virgin olive oil, plus extra to brush; 1 tsp nutritional yeast (optional); 1 tsp brown sugar; 2 tbs garlic emulsion (ingredient below); 360g stracchino cheese (from Italian delis), chopped; 80g creme fraiche; 150g (from about 3 bulbs) garlic cloves, chilled; 10g salt flakes; 1 egg white; Juice of 2 lemons; 350ml vegetable oil

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by Ben Williamson

Jul 08, 2021

This cheese focaccia will become a fast favourite when entertaining. Begin this recipe 3 hours ahead.

230g bread flour
1 tsp fine salt
2 tsp extra virgin olive oil, plus extra to brush
1 tsp nutritional yeast (optional)
1 tsp brown sugar
2 tbs garlic emulsion (ingredient below)
360g stracchino cheese (from Italian delis), chopped
80g creme fraiche

Garlic emulsion (makes approx. 2 cups)

150g (from about 3 bulbs) garlic cloves, chilled
10g salt flakes
1 egg white
Juice of 2 lemons
350ml vegetable oil

Method

1.

To make the garlic emulsion, peel and roughly chop the chilled garlic cloves, then place in a blender with the salt, egg white and lemon juice. Whiz on high speed for about 2 minutes or until smooth, scraping down the sides occasionally. Add the oil in a thin steady stream as though you are making a mayonnaise, until thick and emulsified. The process will take about 5 minutes and you will end up with a light, fluffy, garlicky sauce. Store in an airtight container in the fridge for up to 1 week.
2.

To make the dough, place flour, salt, oil, nutritional yeast (if using) and sugar in the bowl of a stand mixer with the dough hook. Mix together, then add 1/2 cup (125ml) room temperature water. Mix to combine (if the dough is crumbly, add an extra 2 tsp water). Knead for 4-5 minutes until smooth and elastic. Divide into 4 even balls, enclose in plastic wrap and chill for 2 hours. Bring to room temperature for 1 hour before cooking.
3.

Preheat oven to 240°C. Lightly grease two 30cm pizza trays with oil. Working with 2 pieces of dough, roll and stretch out the dough until it’s as thin as possible. Stretch over the pizza trays to create the bases, and spread 1 tbs garlic emulsion over each. Divide stracchino and teaspoons of creme fraiche between the bases. Roll and stretch out the remaining 2 pieces of dough and lay over the top of the filling. Fold the edges over to crimp, and press with a fork to seal. Use a small sharp knife to cut a few small holes on top, brush with extra oil and scatter with salt flakes. Bake for 14-16 minutes until deep golden and puffed. Serve immediately.